Cauliflower Rotini
James Carrier
Paul Genaux learned how to make this simple pasta dish in a cooking class he took in Naples, Italy. Using imported Parmigiano-Reggiano cheese makes a big difference in the flavor of the dish.
How to Make It
Step 1
1
Pour oil into a 12-inch frying pan with 2-inch-high sides over medium heat. When hot, add garlic and stir until fragrant but not brown, about 1 minute. Add cauliflower and stir to coat, about 1 minute.
Step 2
2
Stir in pasta and 3 1/2 cups water. Bring to a simmer over high heat, then cover, reduce heat, and cook, stirring often, until pasta is just tender to bite and liquid has reduced to a creamy sauce, 15 to 20 minutes; if mixture begins to stick before pasta is done, add more water 1/2 cup at a time. Stir in cheese and add salt and pepper to taste.
Ingredients
2 tablespoons olive oil
4 cloves garlic, minced
1 head cauliflower (1 3/4 lb.), rinsed, trimmed from core, and separated into 1-inch pieces
12 ounces dried rotini pasta or another shape about 1 inch long
1 cup grated parmesan cheese (see notes)
Salt and pepper
Directions
Step 1
1
Pour oil into a 12-inch frying pan with 2-inch-high sides over medium heat. When hot, add garlic and stir until fragrant but not brown, about 1 minute. Add cauliflower and stir to coat, about 1 minute.
Step 2
2
Stir in pasta and 3 1/2 cups water. Bring to a simmer over high heat, then cover, reduce heat, and cook, stirring often, until pasta is just tender to bite and liquid has reduced to a creamy sauce, 15 to 20 minutes; if mixture begins to stick before pasta is done, add more water 1/2 cup at a time. Stir in cheese and add salt and pepper to taste.
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