- 1 large head of Green Roman Cauliflower florets only (regular cauliflower can be substituted)
- 8 medium cloves of garlic (sliced thin)
- 1/2 cup Arbequina extra virgin olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup good quality fresh grated Pecorino cheese
- 1/2 cup heavy cream
- sea salt & fresh ground pepper to taste
- 4-6 serving of pappardelle or another wide noodle (fettuccine or tagliatelle will work also).
- Bring a large pot of salted water to a boil, and cook pasta.
- In a large saute pan, heat the Arbequina over medium heat.
- Add the garlic and saute until light golden brown (be very careful not to burn the garlic)
- Blanch the cauliflower florets for 2 minutes.
- Remove, drain, and add to the saute pan with the garlic along with the red chili flakes.
- Meanwhile, boil the fresh pasta for two minutes in the same water used to blanch the cauliflower.
- Saute the cauliflower, garlic and chili flakes for a few more minutes over medium-high heat until the cauliflower begins to get toasty golden brown around the edges.
- Add one cup of pasta water, the Pecorino, and cream to the pan with the cauliflower and garlic.
- Simmer for a minute until slightly thickened, and add a few grinds of fresh ground pepper.
- Add the well drained pasta to the pan and toss to coat the pasta and distribute the cauliflower florets.
- Adjust seasoning with salt to taste.
- Add more cheese to serve.
Makes 4-6 servings
Adapted from the Veronica Foods blog