50 minutes
A delightful pasta dish with creamy cauliflower ragu, a kick of chili, and a crispy breadcrumb topping.
Medium Cauliflower, chopped into bite-sized pieces
0 lb
Medium White Onion, cut into ¼-inch dice
each
Garlic Clove, smashed and peeled
each
to taste
teaspoons
Unsalted Butter, cut into 6 pieces
tablespoons
to taste
Pennette
0 lb
Parmigiano-Reggiano, freshly grated
cups
Fresh Bread Crumbs, fried in olive oil until golden brown
cups
Fresh Rosemary, minced
teaspoons
1. Prepare the Cauliflower
Halve the cauliflower, remove the core, and chop the florets, leaves, stalks, and core into bite-sized pieces.
2. Cook the Cauliflower Leaves and Stalks
Heat ¼ cup of extra virgin olive oil in a large pot over medium heat. Add diced onion, smashed garlic cloves, and chopped cauliflower leaves, stalks, and core. Season with a pinch of Maldon salt. Cook for about 3 minutes, stirring frequently.
3. Slow Cook the Cauliflower
Reduce heat to low and continue to cook for 18-20 minutes, stirring frequently, until the leaves are wilted and tender.
4. Add Cauliflower Florets and Pepper Flakes
Add cauliflower florets and 1.5 to 2 teaspoons of hot red pepper flakes. Pour in enough water to just cover the cauliflower. Bring to a gentle simmer over medium-high heat. Reduce heat, cover the pot, and cook for 22-25 minutes until the cauliflower is very soft.
5. Cook the Pasta
Bring a large pot of water to a boil. Add a generous amount of kosher salt, then cook the pennette until just al dente. Drain and reserve a cup of the cooking water.
6. Make the Cauliflower Ragu
Stir in the 6 tablespoons of unsalted butter, one piece at a time, into the cauliflower mixture until fully melted.
7. Combine Pasta and Sauce
Return the pasta to the pot and mix it with the cauliflower ragu. Adjust the consistency by adding reserved pasta water if needed.
8. Finish with Toppings
Sprinkle the dish with ¾ cup of freshly grated Parmigiano-Reggiano, fried bread crumbs, and 1.5 teaspoons of minced fresh rosemary.
9. Serve
Serve immediately with extra Parmigiano-Reggiano on the side.
Incorporate a rich meat-based Bolognese sauce into the dish. The shell-like conchiglie pasta will capture the Bolognese and bits of cauliflower.
By adding a protein such as grilled chicken, sautéed shrimp, or crispy pancetta, you can transform the dish into a more substantial meal. For a vegetarian option, consider chickpeas or cannellini beans for added protein.
Toss the cauliflower and pasta in basil pesto instead of a chili-based sauce. Cavatappi's corkscrew shape is perfect for holding onto the pesto.
Incorporate spicy Italian sausage into the dish for a meaty, hearty variant. The sausage will complement the chili's heat and add a savory depth to the pasta.
For an umami boost, incorporate some diced pancetta or crumbled chorizo when sautéing the cauliflower. The added protein will also make the dish more substantial.
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