Cauliflower Sauce
A simple old world cauliflower sauce for your pasta. This is one of those recipes that doesn’t sound as good as it is and it’s soooooo gooood.
You will need:
- 1 head of cauliflower florets quartered
- 6 cloves of garlic sliced
- A nice pinch or two of crushed red pepper flakes
- 1/4 cup extra virgin olive oil
- A nice pinch of salt
- 1 onion sliced kinda thick
- 1 cup of chicken stock
- 1 cup of pasta water
- 1 pound of pasta I use a thick spaghetti
- 1/4 cup pecorino Romano cheese
Directions:
- Get a large pot of salted water going for your pasta.
- In a large skillet 13″ is perfect add the olive oil, garlic, onion and red pepper flakes.
- Put the heat on medium and once it’s hot allow this to sauté for 2 minutes then add the cauliflower. You want to let this sauté for a few minutes to get some color on the cauliflower figure 5 minutes.
- Now add the salt and the chicken stock and once this starts to boil lower the heat to a simmer and cover. Your want this to cook on a low heat for the 8 minutes your pasta is cooking.
- Cook your pasta to 2 minutes under the recommended time and reserve one cup of the pasta water strain and add the pasta to the cauliflower sauce.
- Add the cup of pasta water and finish cooking the pasta for the two minutes while turning the pasta into the sauce.
- Once done turn off the heat and sprinkle the Romano cheese in and fold it all together.
- Serve with a drizzle of extra virgin olive oil and some grated cheese.
– Daniel Mancini
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