The original can be found here. My adapted version is below.1 pound pasta of your choice
3 Tbsp olive oil
5-6 cloves garlic, chopped fine
1 small onion, chopped fine
1 head cauliflower, chopped
2 cups vegetable stock
1 tsp oregano
1 tsp basil
1 tsp parsley
1/2 cup freshly grated Parmesan
~2-3 cups baby spinach
pepper, to taste
In a large, deep skillet, add the olive oil. Cook the garlic and onion for a few minutes until fragrant. Add the cauliflower, stock, and herbs, bringing to a boil. Cover and let simmer for about 10 minutes until the cauliflower is tender. Mash with a potato masher. Stir in the baby spinach. Let simmer while the pasta cooks to reduce.
Meanwhile, bring a pot of water to boil for the pasta. Once boiling, salt the water and add the pasta. Cook until al dente.
Add the cheese to the sauce, and stir to incorporate. Drain the pasta, reserving some of the pasta water. Mix everything with tongs in the large skillet. Serves 5-6.
This was really yummy! I love cauliflower, but would never think to pair it with pasta. I added a lot of black pepper, so it had a pretty nice kick to it. Feel free to spice it up with any other herbs or spices, depending on your personal preferences.
4 comments:
This is a lot like aglio olio, but with cauliflower...yum!! I totally dig the cauliflower in there. I wish I had my own cauliflower and broccoli garden though, because the amount I would love to eat those cruciferous foods is HUGE and they are pricey!
OOOH...looks so good. I would never have thought to pair cauliflower with pasta...but I will now!! Thanks for the great looking recipe, have a great day Christina!
yummy!
This looks so good. I've been on a cauliflower kick lately. I've made the Hellmann's mayo cauliflower puree and Catherine Newman's roasted cauliflower salad. Now I'll have to make this!
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