Photo: Cauliflower Sauce with Whole-Wheat Penne Recipe
Ingredients
- 1 pound whole-wheat penne rigate
- Salt
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, cracked from skin and sliced
- 1 red onion, finely chopped
- 1 head cauliflower, stem removed and chopped
- 1 cup chicken stock
- 4 sprigs fresh rosemary, leaves stripped and finely chopped
- 3/4 cup grated Romano, 3 generous handfuls
- Salt and black pepper
Directions
Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.
While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.
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By IRISHMOMMIE
on February 03, 2012
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Absolutely delicious !!!.....I did however add extra garlic and cheese and I also added half and half to give it that creamy texture. I would make this again!! Thanks Rachel = Oh and i did not use the rosemary....not one of my favorites.
By cwp318
Burlington, VT
on February 03, 2012
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I thought it was pretty good the way it is. It says to slice the garlic and remove it after infusing with the oil, which I did not do, I minced all 3 cloves and left them in which I think helped a lot, but that was the only change I made. Next time I might try adding some white wine and/ or red pepper flakes but I do like it the way it is.
By tashweisz
Ardmore, PA
on January 21, 2012
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I added turkey bacon to this to give it some more flavor. Which was good as the cauliflower sauce was 'subtle' to put it nicely. Not very flavorful, the cheese and the turkey bacon saved the dish.
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