Sometimes the simplest things give you the most authentic flavors! Like this super healthy and tasty main course, without béchamel or indigestible sauces! Made with a few ingredients, all strictly of quality, starting with the seasonal vegetable chosen as the protagonist, the Sicilian Violet Cauliflower, combined with Bronte pistachios! The purple color of this variety is due to the presence of anthocyanins, substances that have an antioxidant function, very precious for our physical well-being. In fact, these substances are able to reduce the damage caused by free radicals, prevent inflammation, and counteract carcinogenic processes. Moreover, our cauliflower is rich in fibers, carotenoids, selenium, and vitamins, crucial in strengthening our immune system. Having made this brief and necessary overview, I want to spend just a few words for this recipe born a bit out of inspiration, mostly exploiting the wonderful resources of my territory, and which in the end is a bit like paying homage to it! A genuine dish, suitable for the whole family, very easy to prepare, and with excellent results. Just a few steps at the stove to bring all the flavor of a delicious and original dish to the table that is mouthwatering!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 35 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 11 oz farfalle
- 1 cauliflower
- 1 golden onion
- 1.75 oz Sicilian pecorino cheese (grated)
- 1.4 oz pistachio flour
- to taste breadcrumbs
- 1 tsp ground turmeric
- aromatic herbs (sage, rosemary, and thyme)
- to taste extra virgin olive oil
- 0.7 oz butter
- to taste salt
- to taste black pepper
Preparation
Clean the cauliflower, cutting it into medium-sized florets and rinse them under running water (fig. 1).
In a large pan, sauté the roughly chopped onion with a drizzle of extra virgin olive oil. Season with the mix of aromatic herbs and let it flavor for 1 minute (fig. 2).
Then add your cauliflower florets and let them flavor for another 1 minute (fig. 3).
Completely cover with hot salted water. From when it starts boiling, cook over low heat for about 25 minutes, covering with a lid (fig. 4).
After this time, open the lid. Your cauliflower should look quite cooked and tender (fig. 5).
Turn off the heat, adjust salt and pepper, then add the ground turmeric (fig. 6).
Stir with a wooden spoon, then also incorporate the grated pecorino cheese and mix well (fig. 7).
Let cool slightly, removing any excess broth but without discarding it, and blend everything with an immersion blender until you achieve a creamy consistency (fig. 8).
Meanwhile, boil the farfalle in plenty of salted water and drain them al dente. Transfer the farfalle to a previously buttered baking dish and sprinkle with some breadcrumbs. Then, dress them with the cauliflower cream. Do not skimp (fig. 9).
Sprinkle with a little breadcrumbs and finally cover with the pistachio flour (fig. 10).
Bake at 356°F (180°C) for 20/25 minutes. Remove from oven and let cool slightly before serving.
And voilà…the farfalle with cauliflower and pistachio cream are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
