Pasta al cavolfiore (pasta with cauliflower)

Let me introduce you to "Pasta al Cavolfiore"

This traditional southern Italian dish is a one-pot wonder made with a few ingredients and is perfect for the cooler months.

You might not love cauliflower, but try this recipe! It perfectly features the delicate flavors of this wonderfully nutritious winter veggie.

SERVE 4

Ingredients

• 1 lb of short pasta (shells, farfalle or rigatoni)

• 1 cauliflower

• 2 cloves of garlic

• 3 tablespoons of extra virgin olive oil

• 1 teaspoon of dried thyme or oregano

• water

• salt and pepper to taste

• Grated Parmigiano or pecorino cheese (optional)

Method

1. Start by preparing the cauliflower, separating only the florets.

2. Peel and lightly crash 2 garlic cloves

3. Heat 2 tbsp of olive oil in a large pot on medium heat. Add the garlic and sauté for 1 minute.

4. Add the cauliflower florets to the pot, season with salt and thyme. Turn the heat down to low and cover with a lid. Simmer for about 20 minutes, occasionally stirring and crushing the cauliflower with the help of a wooden spoon.

5. The cauliflower should turn crumbled, moist, and almost creamy.

6. Then add the pasta directly to the cauliflower pot, season with more salt, pour in 1 cup of boiling water. Cook uncovered over low heat for the time indicated on the pasta package (or a couple of minutes longer if you do not like al dente pasta). Stir occasionally and add more hot water if needed to prevent sticking.

7. Finish the dish by stirring in 1 tablespoon of olive oil and a pinch of fresh cracked pepper. Sprinkle grated parmigiano or pecorino cheese if desidered.