Originally posted September 13, 2012

Cauliflower Sauce with Whole-Wheat Penne

I came to the cauliflower and cheese recipe party on Cookooree a little too late, and found this recipe online by Rachael Ray "The Queen of Weeknight Cooking". Hey - Joanie, you will always be my Queen of Weeknight Cooking, Late Night Cooking, Any Night Cooking!

Ingredients

  • 1 pound whole-wheat penne rigate
  • Salt
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, cracked from skin and sliced
  • 1 red onion or 1 leek, finely chopped
  • 1 head cauliflower, stem removed and chopped
  • 1 cup chicken stock
  • 4 sprigs fresh rosemary, leaves stripped and finely chopped
  • 3/4 cup grated Romano, 3 generous handfuls
  • Salt and black pepper
4

Directions

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.

40 minutes

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Adapted from

foodnetwork.com

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