Cauliflower.00_00_48_22.Still030
Cauliflower.00_00_38_11.Still029
Cauliflower.00_00_52_01.Still031
IMG_0076
Cauliflower.00_04_16_08.Still038
IMG_2492
Cauliflower.00_06_32_04.Still039
IMG_6851
IMG_7373

Pasta e Cavolfiore

ITALY

Pasta and cauliflower

SUBMITTED BY

Antonietta

Pasta e Cavolfiore

Print Recipe Pin Recipe

Ingredients
  

  • 300 g shells pasta or another short pasta shape
  • 1½ 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

Watch the Video

SHARE THE LOVE

You May Also Like

Pizzoccheri

Is this my new favorite pasta? Quite possibly. (The key is brown butter)

Get Social

Youtube Instagram Facebook