Pasta with Cauliflower

Pasta with cauliflower is a traditional Italian dish that combines the simplicity of the ingredients with the goodness and healthiness of a complete meal. Here’s how to prepare it:

Ingredients

• 320 g of pasta (rigatoni, fusilli, or your preferred short pasta)
• 1 medium cauliflower
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Red chili pepper (optional)
• Anchovies in oil (optional, omit for a vegetarian version)
• Breadcrumbs (optional, for added crunch)
• Grated Parmesan cheese, to serve (optional)

Preparation

1. Clean the cauliflower by removing leaves and hard parts, then cut it into florets and wash under running water.
2. Bring a large pot of salted water to a boil, cook the cauliflower for about 10-15 minutes or until tender.
3. Using a slotted spoon, transfer the cauliflower to a plate and in the same water, cook the pasta according to the package instructions to have it al dente.
4. Meanwhile, in a large skillet, heat the extra virgin olive oil and sauté the garlic cloves, add anchovies and red chili pepper if using.
5. Add the cauliflower to the sauté, lightly crushing it with a spoon to create a sort of rustic cream.
6. Drain the pasta, reserving some cooking water, and transfer it to the skillet with the cauliflower. Mix well to combine all the ingredients, adding cooking water if the mixture seems too dry.
7. Adjust salt and pepper to taste.
8. Serve hot with a sprinkling of grated Parmesan cheese and, if desired, add some breadcrumbs previously toasted in a pan until golden.

Curiosity

Pasta with cauliflower is a dish found in southern Italy, especially in Sicily, with variations that include the addition of raisins and pine nuts, giving a pleasant sweet-savory flavor contrast. This contrast of tastes is typical of Sicilian cuisine and reflects the various cultural influences the island has undergone over the centuries.