Pasta with cauliflower

This is inspired by the excellent Babbo cookbook by Mario Batali. Creamy sweet onion and soft fried cauliflower. A bite from the chili that is cut off by savory pecorino.

You will need.

  • 3 to 4 fresh onions. Sliced.
  • A couple of fresh garlic cloves. Sliced
  • One small to medium head of cauliflower. Cut into pieces.
  • Olive oil.
  • 1 tsp chiliflakes or to taste.
  • Chopped fresh mint.
  • 500 g dried pasta. I used penne.
  • About 1 dl grated Pecorino.

Do like this.

  1. Fry the onion and garlic slowly in olive oil seasoned with salt. Raise the temperature when the onion is soft and fry for a few minutes so you get a good colour.
  2. Add the chiliflakes and mint and let it blend for a minute.
  3. Add the cauliflower and fry until it is soft and have a good colour.
  4. Cook the pasta in plenty of salted water.
  5. When the pasta is slightly undercooked, add it to the cauliflower. Add a ladle of pasta water. Cook under high heat, constantly stirring, until the sauce is incorporated with the pasta.
  6. Off the heat, stir in the pecorino and some more fresh mint. Serve with more pecorino on the side.

DSC_0068

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