Comforting, warm, and tasty Neapolitan Cauliflower Pasta. An easy and quick main course that kids love. The main feature of the Neapolitan version is that everything is cooked in one pot without separately cooking the pasta

Very simple to prepare, yet very tasty, economical, and rich in beneficial properties.

Cauliflower typically appears as white florets, but there are several types of cauliflower, such as purple cauliflower, orange cauliflower, and green cauliflower.

Today we’ll use the white one, but other varieties are fine too.

A good source of iron, potassium, calcium, selenium, magnesium, and vitamins A, C, E, K, and a good range of B vitamins, including folic acid.

When buying cauliflower, it should be well closed, compact, and free of spots. The outer leaves should be crisp and adhere to the head.

A firm and compact flower indicates freshness. A slightly darkened surface reveals poor and prolonged storage.

Since nothing is wasted in the kitchen, you can use the stem to make vegetable puree or broth.

Cauliflower is a vegetable that lends itself to preparing many different and very appetizing recipes, such as fritters that kids love, au gratin cauliflower, or simply boiled.

If, like me, you can’t resist pasta, here are some of my most delicious recipes. Choose your favorite, although my wholehearted advice is to… try them all!

Difficulty: Very Easy
Cost: Very Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

252.88 Kcal

calories per serving

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Energy 252.88 (Kcal)
Carbohydrates 32.11 (g) of which sugars 2.90 (g)
Proteins 9.75 (g)
Fat 10.39 (g) of which saturated 2.79 (g)of which unsaturated 1.24 (g)
Fibers 4.34 (g)
Sodium 763.70 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pasta with Neapolitan Cauliflower

11 oz mixed pasta
1 cauliflower (medium)
1 bunch parsley
1/4 chili pepper
to taste extra virgin olive oil
1 clove garlic
salt
pepper
to taste Parmesan

Tools

Pot
Food Scales
Wooden Spoons

Steps for Pasta with Neapolitan Cauliflower

First, wash the cauliflower and cut it into small pieces (break it apart with your hands or use a knife).
Sauté a clove of garlic and a chili pepper in oil, then add the cauliflower florets and let them flavor for a couple of minutes
Cover with water, salt, and cook for 25/30 minutes.
Now add the pasta, stir, and cook until done.
At the end of cooking the pasta, finely chop a bunch of parsley.
Add a generous sprinkle of grated cheese, a tablespoon of extra virgin olive oil, and some chopped parsley in the pot, stir, and let the pasta absorb the flavors for a moment.
Set aside the remaining chopped parsley.
Serve the Neapolitan cauliflower pasta with a sprinkle of the reserved chopped parsley to add color and freshness to the dish, and if you like, add a grind of pepper.
Enjoy your meal.