Sunday Pasta ™: Penne al Cavolfiore (Cauliflower)
(3 votes, average: 8.00 out of 10)
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I hate cauliflower. I like vegetables in general, but cauliflower is not my friend. I do like it roasted with olive oil. And I do like it with pasta. So when Veronica (my daughter) asked me to make penne with cauliflower, how could I resist? As with all pasta recipes, this one is also subject to variation, so if you want to be creative, you can: 1) mash the cauliflower after the initial sauté to make it more of a puree; or 2) eliminate the tomatoes, or 3) use chicken stock (up to 2 cups) in lieu of all or some of the cream. But, here’s how I like it, with the cauliflower, nicely disguised.
Ingredients
Instructions
Cut the cauliflower into small, bite-size florets, and wash. In a large skillet, sauté the onion in the olive oil until translucent. Then add the cauliflower and sauté for 5 more minutes. Drain the tomato juice from the can, and coarsely chop the tomatoes. Add the tomatoes to the onion and cauliflower and cover for 5-10 minutes or until the cauliflower is still firm, but tender. Uncover and add the cream and salt and pepper and cook for an additional 5 minutes. Remove from the heat and stir in the Parmigiano. Meanwhile, boil the water and cook the penne until al dente. Drain the penne and add it to the cauliflower mixture.
Sprinkle with Parmigiano and serve immediately. Buon Appetito!
Check out our wine pairings to compliment this recipe.
Buon appetito!
Ed Garrubbo, Editor
Edwin Garrubbo
Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. Learning from his parents and grandparents, he cooks a wide range of Italian dishes and visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, a cultural institution of the Italian government, and is also an attorney and investor. He is a citizen of both the United States and Italy.
Benvenuti alla Guida Garrubbo! Join us as we share recipes, wine, stories, and all the good that comes from la cucina Italiana!
Just fyi, Eddie, it sounds like you like cauliflower, perhaps you just don’t want to admit it.
Also, I didn’t know if I should register on your website since my family name doesn’t end in a vowel
Irish girls are welcome (as long as they are commited to learning how to cook…)