For some reason I always buy a head of cauliflower in the grocery store thinking I’ll use it up right away.
But I never do.
I made this for lunch this past Sunday after Miles and I came back from camping at the beach (actually Miles camped, I went home and slept in our bed like a wimp). I had a spaghetti squash in the pantry and some broccoli that I needed to use. I’ve made this basic dish before with pasta, but apparently I only cook with spaghetti squash now (like in this recipe), so I just subbed it in.
Perfectly garlicky, filling, and vegetarian, this was a great Sunday lunch for two.