"Those who forget the pasta are condemned to reheat it."--Unknown

Cauliflower Sauce with Whole Wheat Penne Recipe

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This recipe for Cauliflower Sauce with Whole Wheat Penne, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Saraceno
Added: Thursday, January 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. whole wheat penne rigati
salt
1/4 c. extra-virgin olive oil
3 cloves garlic, cracked from skin and sliced
1 red onion, finely chopped
1 head cauliflower, stem removed and chopped
1 c. chicken stock
4 sprigs fresh rosemary, leaves stripped and finely chopped
3/4 c. grated Romano
salt and black pepper

Directions:
Directions:
Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve two laddles of pasta water. While water is coming to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook three minutes, then remove. Add onions and cook five minutes then add cauliflower, chicken stock and rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add one or two laddles of pasta water and mash the cauliflower with potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper to taste and serve.

 

 

 

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