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 j_10955383
Eugene, OR
on November 01, 2012
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Good, and a nice light meal. I used half the cheese and left the garlic in. The "sauce" didn't really coat the noodles well at all, I might use spaghetti or linguini next time and add more stock. Other reviews suggest chicken, peas, red pepper flakes, etc. I think all would be good additions. Recipe makes at LEAST 6 servings, if not 8.
By Don's Girl
New England
on October 24, 2012
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This is one of my favorite cauliflower dishes and have been making it for a couple of yrs now and plan to prepare it again tomorrow. It's so good my 3 yr old granddaughter asked for seconds! IMO, the cheese makes this dish but CWP318 mentioned adding a touch of red pepper flakes. Mmmm. That'll make it even more interesting. Thanks for the tip!
By momofsr
on August 22, 2012
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quick...easy...yum!
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