One of my Instagram friends (she may not think I’m her “friend” but I feel we’re!) had a picture of her cauliflower scampi, and I thought it was a brilliant idea.
And lucky me, I happened to have a head of cauliflower already in my fridge.
She kindly told me how she made hers, but you know me, I have a tendency to digress from any recipes.
So I decided to boil (and then sautee) my cauliflower instead of roasting it.
I also decided to add king mushroom.
The king mushroom has become one of my favorite foods, particularly since I started the plant-based diet.
Its texture and the flavor are so unique, different from anything else, and gives an interesting twist to any dish.
The texture reminds me of that of scallops, particularly used in this dish.
Isn’t it gorgeous?
My King Cali Scampi was served over freshly cooked linguine.
Is it just me that believe that scampi should be served over linguine but not other type of pasta?
I don’t even know where I got the idea.
Freshly squeezed lemon juice and chopped parsley are a must.
I remember one of the celebrity chefs (and I like her and a big fan) always says Italian parsley is more flavorful than curly parsley, and I would quietly disagree (well I don’t really talk to TV (lol)) every time she said that.
I feel that way probably because I grew up with the curly one, and I have a weird pride in using it.
I also like how they look especially when they are chopped.
(This is a completely different subject, but my mom used to deep-fry curly parsley and it was crunchy, flavorful, and delicious! You could really taste the condensed intense parsley flavor. I should make it sometime, maybe next time when I’m in a mood for deep-frying.)