Ziti con Cavolofiore

By LeeBoruchow

Ziti with cauliflower. Often in Italy they will cook the vegetable entirely in the pan without blanching it before. This yields a really nice depth of flavor that is really enjoyable.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 red onion, finely chopped
• 1 bunch mint leaves, finely chopped
• 1 tsp red pepper flakes
• 2 cloves garlic, thinly sliced
• 2 heads of cauliflower, cut into 1" chunks
• 1 lb ziti
• pecorino romano, for grating
• salt

Preparation

Step 1

Bring a large pot of salted water to boil.

In a large saute pan over high heat, add oil and saute onion, garlic, red pepper flakes, and half the mint until garlic is light golden brown. Add cauliflower and cook until browned and tender, about 7 minutes. Season with salt.

Cook ziti according to package directions, drain and add to the pan. Toss for 1 minute, adding the remaining mint and some grated cheese. Serve pasta with more grated pecorino as desired.