For Pasta with Roasted Cauliflower, Garlic, and Walnuts, we cut the cauliflower in a way that maximizes the surface area available for browning. We then toss the florets with oil, salt, pepper, and a little sugar to jump-start caramelization and roast them on a preheated baking sheet to cut the cooking time and boost browning. Finally, we make a sauce with sweet roasted garlic to tie the components of the dish together. For our Arugula Salad recipe, we found ingredients to temper the assertiveness of the arugula while accommodating its lively flavor. Fruit and cheese add sweet and salty notes to balance the peppery arugula. For the dressing, our surprise solution was to add a spoonful of jam, which adds fruity sweetness that pulls the flavors into line.
Printable Shopping Lists: Pasta with Roasted Cauliflower, Garlic, and Walnuts and Arugula Salad with Pears, Almonds, Goat Cheese, and Dried Apricots