Cauliflower in Red Sauce over Pasta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a really tasty, easy dish that my mom always made for us as dinner during lent (meatless meals). I don't know if it was created out of necessity because it was 'cheap' to make or if it was passed down in the family, but I still love it and love making and eating it. (it's also a good way to 'sneak' cauliflower into your kids diet) Ingredients:
1 large head cauliflower (trimmed to just florets) |
1 onion, chopped |
3 garlic cloves, chopped |
2 tablespoons olive oil |
1 teaspoon dried basil (or italian seasoning) |
28 ounces crushed tomatoes |
water |
1 lb dry pasta (i like a short cut pasta like rotini or rigatoni) |
salt |
1/4 cup parmesan cheese, grated (plus more for serving) |
1/4 cup fresh basil, chopped |
Directions:
1. Bring a large pot of salted water to a boil and cook according to package directions, make sure that your pasta is a little undercooked as you will finish it with the 'sauce'
2. While the pasta is cooking, trim medium sized florets from large head of cauliflower.
3. Sautee onion, garlic and dried basil in olive oil till translucent and soft.
4. add cauliflower florets and continue sauteeing another 2-3 minutes.
5. Add crushed tomato, cover and simmer until cauliflower is tender.
6. Drain pasta, return to large pot, pour tomato/cauliflower mixture over the pasta and return to heat. Allow the pasta to soak up some of the sauce while it finishes cooking.
7. Remove from heat, stir in 1/4 grated parmesean or locatelli and fresh basil.
8. serve with additional gated cheese if desired.
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