Pasta with Cauliflower (Con Cavolfiori)
Whether its out of your backyard or from the local market, there is nothing like fresh Cauliflower. This is a minimalist dish for sure, requiring very few ingredients. Penne pasta works best for this dish to enable the cauliflower to get inside the tubular shape when mixed. It's just simple and delicious.
Ingredients: Serves 6 people
One head of fresh cauliflower rinsed and broken into pieces. Discard the thick stem
7 quarts of water to a boil with 2 tablespoons salt
4 tablespoons olive oil
2 cloves of garlic, left whole, smashed (to enable you to remove them before serving)
A handful of fresh parsley
Salt to taste
Black pepper to taste
1/2 teaspoon of red pepper
1/2 cup of white wine
1 pound of Penne Pasta
Method: Bring your water to a boil and cook your cauliflower until soft and firm.
Reserving your water (to cook your pasta in later), drain your cauliflower.
In the meantime, heat your olive oil in your saute pan and add your garlic and red pepper until fragrant. At this point, if you do not like garlic in your pasta dish, remove the garlic cloves. Your oil is flavored well enough to do without. I like to leave in the garlic. Add your cauliflower and mix.
Add your white wine and let the wine evaporate. Add additional salt and pepper as you like.
In the meantime, add additional water to your Cauliflower water if you need too. Remember you must cook your pasta in the same water. Using the same water ensures great flavor.
Cook your pasta until al dente. Toss in your pan with your cauliflower.
Special Notes: If you like, add some Fontina cheese and put your pasta in oven proof bakers for 5 minutes, under light broil. I like to sprinkle some Parmigiano Reggiano cheese and serve. Enjoy!