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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I was drawn to a purple cauliflower at the market and brought it home. Was too afraid to ruin its beautiful colour by boiling it to death, so I made a quick cauliflower pasta flavored with sliced garlic, walnuts, and rosemary. Ingredients:
2 cups uncooked rotini pasta |
1/4 cup walnuts |
2 tablespoons olive oil |
1 clove garlic, sliced |
1/2 head purple cauliflower, cut into small florets |
1/2 teaspoon kosher salt |
1 tablespoon balsamic vinegar |
1 pinch red pepper flakes |
2 teaspoons chopped fresh rosemary |
1/2 teaspoon kosher salt |
2 pinches grated parmesan cheese, or to taste |
Directions:
1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.
2. Heat a small skillet over medium-low heat. Place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.
3. Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.
4. Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
5. Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
6. Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
7. Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.
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