Cauliflower Pasta
I hope you love this pasta dish — it’s quick, delicious and earth-friendly, using every bit of the cauliflower, no froufrou florets, no waste. The cauliflower, a great winter vegetable, becomes the sauce itself. The saffron is a bit of a splurge, but adds incredible richness and makes for a golden start to the new year.
Ingredients
- 1 cauliflower
- 4 teaspoons olive oil
- 5 cloves garlic chopped
- 1 generous pinch saffron
- 1 generous pinch red pepper flakes
- ½ cup white wine
- 16 ounces whole wheat penne
- handful fresh chopped parsley
- sea salt to taste
Instructions
- Set cauliflower in a steamer basket.
- Steam cauliflower above a large pot of simmering water for 20 minutes or until cauliflower turns fluffy and falling-apart tender.
- Pour the water out of the pot, wipe dry, then add the olive oil.
- When the oil is heated through, add chopped garlic and red pepper flakes. Stir for about 4 minutes, until garlic is golden and fragrant.
- Add the wine or broth.
- Crush the saffron stamens, add to the pot, and stir to combine. The saffron should give the liquid a rosy glow.
- Add steamed cauliflower and mash the whole business.creating a thick sauce. Season with sea salt.
- Continue mashing with fork or large mixing spoon so you get something deliciously plush, rustic and low-tech. Or purée it into silkiness with an immersion blender or with a food processor if you’re that way inclined.
- In a separate large pot, cook pasta just until al dente.
- Drain well and toss the pasta with cauliflower sauce.
- Season generously with sea salt and freshly ground pepper.
- Top with chopped parsley and toasted bread crumbs, better known as poor man’s Parmesan.
Notes
*Note to nonvegans, you can also use brown butter instead of olive oil, which makes things quite luscious indeed.