Pasta e cavolfiore alle pugliese
Cauliflower pasta is a traditional Puglian recipe which rarely makes an appearance in cookbooks although it is a frequent guest on most dinner tables.
Perhaps it is too simple to write down, but I still find it extraordinary. Especially due to the combination of cauliflower with tomato. That way there is a tasty low-fat alternative to the rich cheesy sauces normally paired with cauliflower.
In the photos I have used green cauliflower which is very popular in Italy, though hard to find in northern Europe. White cauliflower can be used instead, as cauliflower pasta looks better in red and white.
1 small cauliflower
250 ml tomato puré
1 clove of garlic
Fresh oregano or parsley
200 g trofie, orecchiette or other kind of short pasta
Salt, pepper and olive oil
Wash the cauliflower and separate it into smaller bouquets.
Dice the stem finely.
Chop garlic and fresh oregano/parsley
Sauté garlic with oregano/parsley in olive oil for a few minutes before adding the tomato puré.
Leave the tomato sauce to simmer over low heat
Bring a casserole of salted water to the boil
Add cauliflower to the water and let it boil for 7 minutes
The pasta can be boiled along with the cauliflower. Just check how long time in needs on the package.
Drain the cauliflower and pasta when done and mix with the tomato sauce.
Sprinkle cauliflower pasta with fresh oregano or parsley before serving.
Alternatives to cauliflower pasta