I got the idea and basic recipe for this dish by watching an episode of 30 Minute Meals on the Food Network. Here’s the link to the recipe by Rachael Ray: Cauliflower Sauce with Whole-Wheat Penne. The variation I made is here below.
1 package rigatoni pasta (1 lb.)
1 head orange cauliflower
1 white onion
3 cloves garlic
1 cup vegetable broth
Dried and ground rosemary
2 Tbsp. cream
Parmigiano reggiano cheese, purchased in a block
Extra virgin olive oil
Salt and pepper
Put a pot of water on to boil.
Heat a couple tablespoons of extra virgin olive oil in a large pan over low heat. Peel and chop the garlic and add it to the pan. Dice the onion, add it to the pan, and turn the heat to medium-low. Cook the onion, stirring occasionally.
Wash the cauliflower. Separate the florets and slice them and the stem. Add them to the pan along with the 1 cup of vegetable broth. Cover the pan.
Put 1 lb. of pasta into well-salted, boiling water and cook until al dente.
Stir the cauliflower occasionally. When it is cooked, about 15 minutes, add 1-2 ladles of the pasta water and mash the cauliflower with a potato masher. Add a couple tablespoons of cream, and salt and pepper to taste.
Drain the pasta and add it to the pan with the cauliflower, stirring it all together.
Serve with freshly grated parmesan.
Changes to make:
I made mine with dried herbs, because I didn’t have any fresh ones. It would be so much better with four sprigs of fresh rosemary, as suggested in Rachael Ray’s recipe.
Also, white wine would add a nice flavor. At the same time as the broth is added, I think you could add 1/2 cup of dry white wine.