Often underrated for its somewhat pungent smell, cauliflower, with its beneficial properties and especially its low-calorie content, should never be missing from a proper diet.
For this reason, with the first chills, I like to prepare Neapolitan pasta and cauliflower with some regularity. A comforting first course that is creamy and involves the “risotto-style” cooking of the pasta, just like Neapolitan pasta and pumpkin or pasta and potatoes with provola. I love it with mixed pasta, which you can buy ready-made or have fun assembling yourself using the leftovers of various shapes you have in your pantry.
Now take a minute to read the recipe and then…let’s cook and eat!!
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- Difficulty: Easy
- Cost: Economical
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2.2 lbs cauliflower
- 1 clove garlic
- 1 bunch parsley
- 1 fresh chilies
- to taste extra virgin olive oil
- to taste salt
- 10 oz mixed pasta
- to taste grated Parmesan cheese (if you like)
Tools
- 1 Knife
- 1 Pot
- 1 Garlic press
- 1 Wooden fork
Steps
To prepare Neapolitan pasta and cauliflower, first clean the cabbage by removing the outer leaves and detaching the various florets from the base.
Wash the cabbage well under running water while heating the oil with the pressed garlic, finely chopped parsley, and a fresh chili in a tall pot.
Then add the cauliflower and let it absorb the flavors over high heat for a few minutes, then salt, add water to cover the cauliflower, and let it cook for 25-30 minutes on low heat with the lid on, stirring occasionally.
When the cauliflower is soft, mash it with the prongs of a wooden fork, then add more hot water this time to cover the cabbage by about three fingers, salt and when it boils, add the mixed pasta or the shape you prefer.
Cook the pasta by stirring and adding more hot water if it dries out.
The final result should be a beautifully creamy dish where the pasta and cauliflower are perfectly combined.
Plate, sprinkle generously with grated Parmesan cheese, add a drizzle of raw oil, and, if you wish, more fresh chili in pieces.
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