Pasta e Cavolfiore

ITALY

Pasta and cauliflower

SUBMITTED BY

Antonietta

Antoniette’s recipe truly transforms cauliflower in a way I didn’t expect! Italian Pasta e Cavolfiore, or pasta with cauliflower, is a delicious and wholesome Italian dish that combines simple ingredients to create a rich, comforting meal. This traditional Sicilian recipe features al dente pasta paired with tender cauliflower florets, garlic, and olive oil, making it an easy yet flavorful meal. The cauliflower is often sautéed with garlic, infusing the dish with savory depth, while the pasta provides the perfect base to absorb all the flavors.

Pasta e Cavolfiore is a versatile dish that can be customized to suit various tastes. Some variations may include adding breadcrumbs for a crispy topping or a dash of red pepper flakes for a subtle heat. It’s a perfect meal for a weeknight dinner or a special family gathering. The combination of cauliflower’s mild sweetness and the richness of the olive oil makes this dish both comforting and satisfying.

This dish is not only delicious but also incredibly satisfying. The cauliflower adds a delightful texture and subtle flavor, making it a perfect choice for those craving a light yet hearty meal. For a true taste of Italy, Pasta e Cavolfiore is a must-try recipe that showcases the beauty of Italian home-cooked food with minimal ingredients and maximum flavor.

Pasta e Cavolfiore

Ingredients
  

  • 300 g shells pasta or another short pasta shape
  • cups water or just enough to cook the pasta
  • 1 medium cauliflower head roughly chopped into small/medium pieces
  • 1 clove garlic minced
  • 3 Tbsp olive oil
  • ¼ cup white wine or broth
  • 1 small carrot minced
  • 1 small onion minced
  • 1 celery rib minced
  • salt & pepper to taste
  • cheese of choice small cubes if scamorza/provolone; grated if pecorino/parmigiano
  • chili flakes for garnish, optional

Instructions
 

  • In a deep skillet or a pot (this is a one-pot meal) over medium heat, heat up the olive oil and saute the minced garlic, onion, carrot, and celery until fragrant.
  • Add the white wine (or broth) to deglaze the pan and let simmer to evaporate the alcohol.
  • To this, add in the cauliflower and let cook until soft but not mushy. Add any water if needed to keep vegetables from sticking to the pan (we want this to be soft, not crispy).
  • Salt and pepper the vegetables to taste.
  • Once the cauliflower has reached the right consistency, add in the pasta and enough water to cook the pasta.
  • When the pasta is al dente and creamy from the starchy pasta water and cauliflower, turn off the heat and mix in the scamorza/provolone if you’re using it until melted and incorporated.
  • Otherwise, plate-up and give a good dusting of either of your grated cheeses. If you like chili flakes, use as topping.
Course: Dinner, Lunch
Region: Europe

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