Cauliflower & Penne - A Fabulous Meatless Dish


This pasta doesn't look like much and dare I say it? It actually looks almost unappealing. Seriously though, this is comfort food on a fork. Cauliflower is slowly pan roasted with onions, whole garlic and olive oil until it's so tender it crumbles. It's then tossed with parmesan cheese, roasted pine nuts and penne. Each bite is savory, buttery goodness. It's decadence without the guilt. 

I grew up on a variation of this dish and have blended a few favorites together to create the version I prefer. The best part? This "sauce" freezes beautifully and serves me up a meal for one in the time it takes to boil pasta or it can serve 4-5 people. 

The sauce is easy to make and is worth the time. You won't regret it. Serve it on a meatless Monday or anyway in between!

Cauliflower before the water is added

The final product

NOTES:
  • Freezes well. Simply freeze the sauce just before adding the penne and pasta water. To serve: thaw the sauce overnight in the fridge. When ready to eat, prepare some penne. While penne is cooking, warm the sauce over low heat in a pan large enough to hold your sauce and cooked penne. Drain penne, reserving 1 cup of pasta water. Add penne into heated sauce and moisten with a little of the reserved pasta water. Add the pine nuts and Parmesan cheese over top and enjoy. 
  • For added decadence, add a tablespoon of ricotta to each bowl prior to serving.
  • Go easy on the salt. The Parmesan cheese will add a pretty salty punch at the end.
  • Serve with a salad and warm, crusty bread.
  • Toss with grilled chicken for added protein.
RECIPE:
1 medium cauliflower
3 T extra virgin olive oil
1 medium onion, cut into 1/4 inch dice
3 garlic cloves, pealed and smashed
1/8 t each of salt and pepper
1 c water
1 c pasta water
1 T unsalted butter
1/4 c Parmesan
1/4 c toasted pine nuts

Preheat a large high sided skillet over medium heat. Wash the cauliflower. Chop florets into 1/4 inch pieces and dice the stems. Keep the stems aside. Add olive oil, cauliflower stems, onion, garlic, salt and pepper to pan. Saute for 3 minutes until onions become translucent. Add cauliflower florets and butter. Cook for 20 minutes, stirring every five minutes. Add a little more olive oil if needed. The onions will caramelize and the cauliflower will get golden. That's the toasted goodness coming through! Add water to pan and cook for 25-30 minutes, stirring every now and again. The cauliflower should be ready to fall apart. Meanwhile boil water to make penne and begin cooking pasta. Remove 1 cup of cauliflower mixture and mash with fork. Return to skillet. Drain pasta, reserving 1 c of pasta water. Add pasta and pasta water. Heat through. Turn off the heat, add the Parmesan cheese and pine nuts. Serve! 

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