pasta al cavolfiore

pasta al cavolfiore

We had originally planned to have steak for dinner, but I was feeling tired and steak sounded like a lot of work to eat, so we did a little menu rearrangement. We had bought a cauliflower with the intention of making Pasta al Cavolfiore, a comforting Moosewood standby from our college days, and it was just the thing for my mood. My husband used to make this for me when we were first going out, and I find it soothing.

Because this is a recipe from the 1977 Moosewood Cookbook, a book that could have been commissioned by the Eat More Cheese Association, it’s less of an Italian pasta dish and more like a vat of cauliflower cheese with some pasta and tomato thrown in. You don’t really have to add as much cheese as the recipe says to – it would still taste great – but I admit a lot of the appeal here is the dense richness of the cheesy pasta, studded with tart bits of cauliflower and herb. We do veer away from the Moosewood vegetarian standard by adding some chunks of seared kielbasa, which adds a nice smokiness, as well as heft.

pasta al cavolfiore

We never seem to make less than a full recipe of this stuff, even though it takes us days to eat the leftovers. I should mention that this is one of the few things that doesn’t really work with a fried egg on top. Yes, I tried it.

pasta al cavolfiore

Pasta al Cavalfiore

adapted from (the old version of) The Moosewood Cookbook by Mollie Katzen

  • 2 Tbsp olive oil
  • 1 large cauliflower, broken into bite-size pieces
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 tsp dried basil, or 1 Tbsp fresh julienned basil
  • 2 cups or 1 large can tomato puree or crushed tomato
  • salt and pepper
  • 2 cups grated cheese, Parmesan or Cheddar or a blend
  • 1 kielbasa or other smoked sausage
  • 1 lb pasta (we like penne)

Heat the olive oil in a large skillet. Add the garlic and bay leaf, and the basil if using dried. Saute for a minute, then add the cauliflower, salt lightly and saute, adding water if necessary, until the cauliflower is tender. If using fresh basil (we often get those bundles of hydroponic basil this time of year, it’s wonderful having it fresh) add it now. Add the tomato and simmer 15 minutes or so.

If adding kielbasa, slice the sausage thickly and arrange the pieces in a nonstick skillet over medium high heat. Sear, turning once, until the pieces are hot and slightly caramelized. Set aside.

Cook the pasta until just done, reserving some of the water before draining. Stir the pasta into the cauliflower-tomato sauce, adding a bit of the pasta water if it seems too thick. Stir in the cheese, and the kielbasa if using. Serve right away.

fresh basil

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6 thoughts on “pasta al cavolfiore

  1. I should add that while this didn’t really work with a fried egg on top, it wasn’t horrible either. The egg didn’t clash with the pasta, but neither did it meld into something greater than the sum of its parts. There was no synergy.

    1. I know, I was shocked. Better to save this one for lunches. It would also be fun to bake the leftovers with breadcrumbs on top – gooey and crunchy!

  2. Awhile back, I made a cauliflower pasta that had anchovy to deepen the flavor. I think the only cheese was some Parmesan. Very good!

    1. Hey Nancy! I always approve of anchovy in pasta sauce. I bet it would be great with cauliflower, especially with a bit of hot red pepper.

  3. Thanks for this! I was trying to re-create this from memory (I used to make it a lot back when I had the old Moosewood cookbook), and needed a little guidance. The fried egg idea was GREAT, but I took your advice and didn’t do it. Loved the pasta, though. It’s as good as I remember.

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