Pasta with Cauliflower and Garlic

Pasta col Cavolo

Cooking With Nick Stellino
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Ingredients:

1 ½ pound (approx.) head of Cauliflower, cut into florets
3 Tablespoons Olive Oil
4 large Garlic cloves, thickly sliced
½ teaspoon Red Pepper Flakes
½ large White Onion, cut in half lengthwise and thinly sliced
¼ teaspoon freshly ground Black Pepper
½ teaspoon Salt
2 teaspoons Anchovy Paste
½ cup chopped fresh Parsley, plus ¼ cup for garnish
1 ¾ cups chicken or vegetarian stock.
½ cup grated Pecorino Romano cheese
1 pound pasta, Oreccheitte or Penne Rigate
1 Tablespoon Salt (for cooking the cauliflower and pasta)

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Serves 6
Printable Version
Bring a large pot of salted water to boil. Add the cauliflower florets. Cook until very al dente, for 2 -3 minutes only. Remove with slotted spoon directly into a bowl of ice water to stop the cooking. Drain well. Reserve florets. Keep same pot of water boiling for pasta.
In a large, deep sauté pan, heat 3 Tablespoons olive oil. Add garlic, red pepper flakes and onions. Cook over medium heat for two minutes until well coated with oil.
Add cauliflower florets and cook for 8 - 10 minutes, until onions and florets begin to brown very lightly. Stirring once after 4 minutes.
Season with salt and pepper.
Mix the anchovy paste with one Tablespoons of water used to cook the cauliflower. Add anchovy paste mixture and ½ cup parsley to cauliflower.
Add the chicken stock. Bring to a boil. Reduce heat and simmer to sauce consistency, about 15 -18 minutes.
While the sauce is simmering, cook the pasta according to the directions on the package. Drain and return to the pot. Pour the sauce over the pasta and simmer over low heat stirring constantly, until the pasta is well coated, about two minutes. Sprinkle with Romano cheese. Stir well.
Serve sprinkled with remaining parsley.
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