Gluten Free Spaghetti with Pan-Roasted Cauliflowercauliflower_pastacauliflower_pastaEinkorn Spaghetti with Pan-Roasted Cauliflower

Einkorn Spaghetti with Pan-Roasted Cauliflower

Ingredients

  • 4 tablespoons Jovial Extra Virgin Olive Oil
  • 1 head of cauliflower
  • ½ medium onion, minced
  • 1 clove garlic, minced
  • 1 teaspoon fine sea salt
  • Your choice of: One 12 ounce box of Jovial Einkorn Traditional Spaghetti or Einkorn Whole Wheat Spaghetti
  • ½ cup grated Parmigiano Reggiano
  • 1 tablespoon fresh parsley, finely chopped
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$36.99
Organic Einkorn Traditional Spaghetti

Organic Einkorn Traditional Spaghetti

$4.49
Regular price
Organic Einkorn Whole Wheat Spaghetti

Organic Einkorn Whole Wheat Spaghetti

$4.49
Regular price

I met my husband, Rodolfo, in his hometown of Modena thirty years ago and when I finally convinced him to bring me home to meet his family, this is what his mother made for me. Spaghetti with Pan-Roasted Cauliflower has always been her signature dish... and I have always loved it, even though cauliflower is not at the top of my favorite vegetable list. This is authentic Italian cooking because the sauce is made with one vegetable only when in season, relying heavily on good olive oil for flavor. The last few minutes of caramelization and a drizzle of raw oil is what makes it perfect.

Instructions

  1. Core the cauliflower and cut the head into bite-sized florets. In a large skillet, cook 3 tablespoons of oil with the cauliflower, onion, garlic, and salt on a medium heat for 3 minutes, stirring frequently.
  2. Cover the skillet with a tight-fitting lid. If your lid is letting the steam out, remove the skillet from the heat and cover the skillet tightly with foil and place the lid on top of the foil for a tight fit. Cook for 20 minutes on low heat.
  3. Uncover the skillet and continue to cook the cauliflower uncovered, stirring frequently, on medium heat for 5 minutes until the cauliflower caramelizes to a light, golden brown.
  4. Remove the skillet from the heat and cover.
  5. In a large pot, bring 3 quarts of water to a rolling boil. Add 1 tablespoon of salt, or to taste.
  6. Cook pasta according to the instructions.
  7. Drain the pasta. Add the pasta to the skillet and toss with the cauliflower. Mix in the cheese and parsley.
  8. Drizzle with the remaining tablespoon of oil and serve immediately.

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Einkorn Spaghetti with Pan-Roasted Cauliflower