One of my favorite fall vegetables is cauliflower. The usual color of cauliflower is white, but did you know that it also comes in orange, green, and purple? I’ve seen the purple and the green at my local farmer’s market.
The orange cauliflower was discovered in Canada around 1970, and it can be bought here in the United States during the autumn. The orange cauliflower is slightly sweeter and creamier than the white cauliflower. I already have some sweet ideas for preparing it roasted, smashed, and in a pasta dish, so stay tuned!
Ingredients
1 lb. penne rigati (or your favorite pasta)
2 lb. fresh or frozen cauliflower florets
3 tbsp. butter
1 tbsp. extra virgin olive oil
3 cloves garlic, chopped
1 cup freshly grated Parmigiano cheese
Fresh Italian parsley (handful or 1 cup), chopped
Salt and black pepper
Serves 4-6
Using a large pot, cook the pasta according to the pasta instructions until it is al dente (approx. 8-10 minutes).
While the pasta water is boiling, begin the sauce. Heat the butter and olive oil in a large skillet over medium heat. Add the garlic until it turns golden, about a minute. Stir occasionally.
Add the cauliflower and sauté for a few minutes, then lower the heat to low. Add salt and pepper to taste.
Drain the pasta and reserve 1/2 cup of pasta water and add it to the sauce.
Add the pasta to the saucepan, then add the cheese and 1/2 cup of pasta water. Stir for a minute, letting the sauce mix well. Before serving, add the fresh parsley.
Enjoy!
Maria
