Pasta with cauliflower and gorgonzola, a real treat for those who love cauliflower. An easy and quick recipe to prepare in a short time. In fact, there’s no need to blanch the cauliflower first, but a quick pan cooking of about 15 minutes will suffice. Of course, with this technique, the cauliflower won’t fall apart, remaining crunchy and not mushy. Alternatively, you can think of steaming it first or cooking it in an air fryer and then tossing it in the pan with the gorgonzola before adding the pasta. Below, I leave you some recipes to use cauliflower, while at the end of the complete recipe with photographic steps, you will find some of the answers to the most frequently asked questions.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs cauliflower (cleaned)
- 2 tablespoons extra virgin olive oil
- 11 oz pasta (short)
- 0.5 oz coarse salt
- 6 oz gorgonzola
- to taste fine salt (optional, for the cauliflower)
- 2 cloves garlic
- 4 ladles water (hot)
Tools
- 1 Pot
- 1 Pan
- 1 Knife
- 1 Cutting board
- 1 Ladle
- 1 Wooden spoon
- 1 Colander
Steps
To make Pasta with cauliflower and gorgonzola, first clean the cauliflower by removing the outer part and the core.
Divide the cauliflower into not excessively large florets.
Wash them under cold running water and pat them dry with a cloth.
Sauté the garlic cloves in the extra virgin olive oil.
Sauté the cauliflower for a couple of minutes with the garlic.
Add two ladles of hot water and stir.
Cover with a lid and stir occasionally. Continue cooking for 10 minutes
Meanwhile, cook the pasta al dente in plenty of salted water.
Remove the lid and add the gorgonzola to the cauliflower.
Add the last two ladles of hot water and mix very well.
Add the pasta and mix everything for one minute on low heat.
Serve the dish hot. You can garnish it with fresh chopped parsley, pepper, and grated cheese if you like. Or leave it as is in all its purity and simplicity. To save time, I only recommend cooking the cauliflower in the pan as shown in the first step, but believe me, it’s such a quick recipe that it’s better to do everything on the spot.
FAQ (Questions and Answers)
What can I substitute for gorgonzola?
Any creamy fresh cheese, like crescenza, stracchino, or spreadable cheese.
Can I add bacon?
You can fry it before all the other ingredients, set it aside, and then add it to the recipe at the end to give it a crunchy touch.
