Chickpea Pasta & Cauliflower with Saffron Sweet Potato Tomato Sauce
This is a colorful dish to excite the senses. Cauliflower buds are steamed, and the tomato sauce is warmed and sweetened with saffron and diced sweet potato. Saffron is the most expensive spice in the world because of the difficulty of harvesting it. But the price comes with many benefits. It originated in Greece where it was revered for its medicinal properties, as it enhances libido, boosts mood, and improves memory, not to mention its antioxidant properties. We serve this healthy tomato sauce on gluten free, low glycemic, high protein chickpea/lentil pasta. It’s a win-win in taste and nutrition.
Using a sharp paring knife, cut away the stem, and cut away the florets. Break the large florets into small pieces.
Cook according to the directions on the package. Just be sure to taste a few minutes before the pasta is supposed to be cooked to make sure it is al dente and not mushy.
In a large bowl pour in the cooked pasta and steamed cauliflower. Add the tomato sauce and stir to combine. Give it a taste. Add more black pepper and red pepper flakes. Sprinkle the basil on top and serve.