Pasta with cauliflower
4 servings
40 minutes
Pasta with cauliflower is a simple yet exquisite dish of Italian cuisine that embodies the atmosphere of southern Italy. Cauliflower gives the pasta a delicate creamy texture and a light sweetness, while garlic and olive oil enrich the flavor with subtle aromatic notes. This dish originated in traditional Italian families as a way to use seasonal vegetables in everyday cooking. It pairs wonderfully with breadcrumbs that add an appetizing crunch. Light, nutritious, and balanced, it can be served as a standalone dish or as a side to meat and fish. A great choice for those who appreciate simplicity in preparation and rich natural aromas.
1
In a large pot, bring water to a boil. Add the cauliflower florets, a tablespoon of salt, and boil the cabbage until soft. Drain the water into a bowl and, when the cabbage cools, chop it into small pieces.
- Cauliflower: 450 g
- Salt: to taste
2
Meanwhile, in a large deep skillet, sauté the garlic in olive oil until golden. Boil the pasta in the same water used for the cabbage.
- Finely chopped garlic: 1 tablespoon
- Olive oil: 0.3 glass
- Fusilli: 450 g
3
When the garlic is ready, add the cabbage and reduce the heat, continuing to cook while stirring occasionally. When there are 2-3 minutes left until the pasta is done, drain the water, leaving 1 cup of water for later use.
- Cauliflower: 450 g
4
Place the pasta in a pan with cabbage and mix well. Add salt and pepper to taste along with a little water to prevent the pasta from being dry. When the pasta is ready, mix it with breadcrumbs.
- Fusilli: 450 g
- Salt: to taste
- Ground black pepper: to taste
- Breadcrumbs: 75 g
