Ingredients
- 1 pound whole-wheat penne rigate shopping list
- salt shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 3 cloves garlic, cracked from skin and sliced shopping list
- 1 red onion, finely chopped shopping list
- 1 head cauliflower, stem removed and chopped shopping list
- 1 cup chicken stock shopping list
- 4 sprigs fresh rosemary, leaves stripped and finely chopped shopping list
- 3/4 cup grated Romano, 3 generous handfuls shopping list
- salt and black pepper shopping list
How to make it
- Bring a large pot of water to a boil.
- Add salt and pasta and cook to al dente.
- Drain and reserve 2 ladles of pasta water.
- While water is coming up to a boil and pasta cooks, make sauce.
- Heat a deep skillet over medium heat with extra-virgin olive oil.
- Add garlic and cook 3 minutes, then remove.
- Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary.
- Cover the pan and cook 15 minutes.
- Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or 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.
People Who Like This Dish 7
- tamesa100 London, GB
- shandalulu West Valley City, UT
- blondeberry Charleston, SC
- justjakesmom Everett, WA
- lisakreider Collinsville, IL
- clbacon Birmingham, AL
- invisiblechef WA
- jena MN
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The Rating
Reviewed by 2 people-
This sounds really good, and different! I'm saving for next time. I just cooked my cauliflower last night. Bummer.
justjakesmom
in Everett loved it
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Your Comments
" It was excellent "