Cavatelli With Roman Cauliflower - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Angelo Acquista and Laurie Anne Vandermolen
Roman cauliflower (also known as Romanesco) grows as a peculiar spiky, conical head, and instead of florets as in regular cauliflower, it projects cones with tiny cones upon cones—a kind of fractal of
Ingredients
- 2 tablespoons salt
- 1 medium head cauliflower, cut into 1-inch florets (about 4 cups)
- 6 tablespoons extra-virgin olive oil, plus extra for drizzling
- 3 shallots, finely chopped
- 1 teaspoon red pepper flakes
- 3 anchovy fillets, chopped
- 1 pound cavatelli
- 1/4 cup grated pecorino cheese, plus more for serving
Instructions
- Add 1 tablespoon of the salt and the cauliflower to a large pot of water and bring to a boil over high heat.
- Cook for 3 minutes, then remove the cauliflower from the water. Retain the water.
- Put half of the cauliflower into a blender along with 1 cup of the cooking water and 2 tablespoons of the oil. Blend until it turns into a puree. This will be the sauce for your pasta. You may need to add more of the cooking water to reach the desired consistency (as loose as tomato puree).
- Heat the remaining 4 tablespoons of oil in a pan over medium heat. Add the shallots, red pepper flakes, and anchovies. Saute for 1 minute.
- Increase the heat to high and add the reserved cauliflower florets. Saute for 2 minutes while stirring.
- Add the puree to the pan and saute for 30 to 40 seconds while stirring.
- To the pot with the reserved cauliflower cooking water, add the remaining 1 tablespoon of salt, return the water to a boil over high heat, and add the cavatelli. Cook according to the package instructions until al dente, 5 to 8 minutes.
- Reserve 1 cup of the pasta cooking water. Drain the pasta, stir it into the pan with the sauce, and cook everything together for 30 seconds. Add a couple more tablespoons of the pasta cooking water for a looser consistency, if desired.
- Remove the pan from the heat and stir in the cheese.
- Drizzle each serving with olive oil and serve with extra grated cheese for sprinkling.
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