Spaghetti with Cauliflower

Here is a real Italian pasta recipe. Real cooking in Italy is very simple and usually highlights a seasonal vegetable. Many times, Italian recipes outside of Italy get complicated or heavy with added cream, spices or bacon, but if you are careful when you shop and choose what looks fresh and not what’s on your shopping list, you do not have to add much to achieve great flavor. Pasta is always a great way to get a heaping serving of vegetables. This recipe is a simple combination of onion, garlic, olive oil and one head of cauliflower. This sauce pairs well with any of our pasta products, but is especially delicious with brown rice spaghetti. If you are using brown rice spaghetti, you can make this ahead of time and serve room temperature an hour later and it will taste even better. Letting the pasta sit will give the noodles time to absorb the flavors and when you are ready to eat, we guarantee the spaghetti won’t taste gluten free at all.

INGREDIENTS

• 1 head of cauliflower, chopped
• 1/4 medium onion, minced
• 1 clove of garlic, minced
• 4 tbsp. of extra virgin olive oil
• 12 oz. jovial brown rice spaghetti
• 6-9 tbsp. of pasta cooking water

INSTRUCTIONS

1. Detach the cauliflower florets from the thicker stem and wash well.
2. Mince onion and garlic fine. Chop the cauliflower to fairly thin slices.
3. Bring the pasta cooking water to a boil and cook the pasta according to package instructions.
4. Warm a large skillet on medium heat, add 3 tbsp. of olive oil, garlic, onion, cauliflower and salt to taste (we added 1 tsp. of sea salt). Stir fry until the vegetables are sizzling then cover and let cook for at total of 15-20 minutes, adding 2-3 tbsp. of cooking water every 5 minutes to keep the cauliflower from sticking. You want to adjust the heat to keep the cauliflower cooking strong, which will give you a little browning and a slight caramelization, but you do not want to burn the vegetables.
5. Turn off the sauce and set aside to cool for a minute, then drizzle with 1 tbsp. of olive oil. Drain pasta and add to sauce, tossing well in a serving dish.
6. Serve simple with a bit of crushed red pepper and grated Parmigiano Reggiano, if you like.