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.Print
Sunday Pasta ™: Penne al Cavolfiore (Cauliflower)
- Total Time: 45 minutes
- Yield: 4-6 1x
- 1 lb penne
- 1 cauliflower, cut into small florets (without the stem)
- 1 small onion
- 1/3 cup olive oil
- 1 28 oz can peeled tomatoes
- 1 cup heavy cream
- 1/2 cup parmigiano
- Salt and pepper to taste
- 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.
Ed Garrubbo, Editor