The Sicilian-style pasta with garlic, oil, and cauliflower is a truly special first course. It is a reinterpretation of the classic garlic, oil, and chili pepper pasta, also somewhat similar to pasta with broccoli arriminati, a recipe from my homeland that I adore. I wanted to experiment by creating a truly special first course, and I must tell you that it resulted in a fabulous dish! Creamy, delicious, and with a crunchy touch that makes this first course truly superb, I am sure that the pasta with garlic, oil, and cauliflower will win you over at the first taste, it has a delicate and bold flavor at the same time, you will love it!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1.1 lbs cauliflower
- 12 oz pasta
- 1 cup breadcrumbs
- 3.5 tbsp extra virgin olive oil
- 1.76 oz sun-dried tomatoes
- 2 cloves garlic
- 1 chili pepper
- to taste salt
Steps
The pasta with garlic, oil, and cauliflower is very simple and quick to prepare. First, clean the cauliflower and boil it in salted water for 10/15 minutes. Use a fork to check if it’s done.
Pour the extra virgin olive oil in a pan and sauté the chopped garlic and chili pepper. Remove the chili pepper, add the well-drained cauliflower, and let it brown for 5 minutes, then set aside.
In the same pan, toast the breadcrumbs with chopped sun-dried tomatoes, stirring often to avoid burning. This will take just a few minutes.
Blend the sautéed cauliflower (remove the chili pepper) with some of the pasta cooking water until you get a nice homogeneous cream.
Cook the pasta in the cauliflower cooking water and drain it al dente, add the sauce, a little cooking water, and mix everything well.
Plate the pasta with garlic, oil, and cauliflower, adding the breadcrumbs with sun-dried tomatoes on top.
Advice:
The pasta with garlic, oil, and cauliflower can be stored in the fridge for one day. If you like, you can also keep some of the cream in the fridge and use it to dress the pasta the next day. The breadcrumbs should be stored at room temperature for a couple of days.
Other recipes with cauliflower HERE
