Fresh Croissants, Danish & French Pastries every Sat & Sun

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Yields6 Servings
 ½ cup VSOP Arbequina Extra Virgin Olive Oil
 8 cloves Garlic, sliced thin
 ½ tsp Red Pepper Flakes, (optional)
 1 head Roman Cauliflower, florets only; (or regular cauliflower)
 ½ cup Pecorino Romano Cheese, freshly grated
 ½ cup Heavy Cream, good quality
 1 pinch Fresh Cracked Black Pepper, to taste
 1 pinch Fine Sea Salt, to taste
1

Bring a large pot of salted water to a boil.

2

Blanch the cauliflower florets for about two minutes. In a large saute pan heat the EVOO over medium heat. Add the garlic and saute until light golden brown (be very careful not to burn the garlic). Drain the cauliflower and add to the saute pan with the red pepper flakes.

3

Meanwhile, boil the fresh pasta for two minutes in the same water used to blanch the cauliflower.

4

Saute the cauliflower, garlic and chili flakes for a few more minutes over medium-high heat until the cauliflower begins to get toasty golden brown around the edges. Add one cup of pasta water, the Pecorino, and cream to the pan with the cauliflower and garlic. Simmer for a few minutes until slightly thickened, and add a few grinds of fresh ground pepper.

5

Add the well drained pappardelle to the pan and toss to coat the pasta and distribute the cauliflower florets. Adjust seasoning with salt to taste. Add more cheese to serve if desired.

Ingredients

 ½ cup VSOP Arbequina Extra Virgin Olive Oil
 8 cloves Garlic, sliced thin
 ½ tsp Red Pepper Flakes, (optional)
 1 head Roman Cauliflower, florets only; (or regular cauliflower)
 ½ cup Pecorino Romano Cheese, freshly grated
 ½ cup Heavy Cream, good quality
 1 pinch Fresh Cracked Black Pepper, to taste
 1 pinch Fine Sea Salt, to taste

Directions

1

Bring a large pot of salted water to a boil.

2

Blanch the cauliflower florets for about two minutes. In a large saute pan heat the EVOO over medium heat. Add the garlic and saute until light golden brown (be very careful not to burn the garlic). Drain the cauliflower and add to the saute pan with the red pepper flakes.

3

Meanwhile, boil the fresh pasta for two minutes in the same water used to blanch the cauliflower.

4

Saute the cauliflower, garlic and chili flakes for a few more minutes over medium-high heat until the cauliflower begins to get toasty golden brown around the edges. Add one cup of pasta water, the Pecorino, and cream to the pan with the cauliflower and garlic. Simmer for a few minutes until slightly thickened, and add a few grinds of fresh ground pepper.

5

Add the well drained pappardelle to the pan and toss to coat the pasta and distribute the cauliflower florets. Adjust seasoning with salt to taste. Add more cheese to serve if desired.

Pan Roasted Roman Cauliflower Over Papperdelle

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