Pasta con Cavolfiore e Olio d’Oliva Recipe Guide

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Pasta con Cavolfiore e Olio d’Oliva  

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Colander
• Large skillet
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons

Ingredients

  

• Ingredients
• 12 oz 340 g pasta (spaghetti, linguine, or your choice)
• 1 small head of cauliflower cut into florets (about 4 cups)
• 3 –4 cloves of garlic thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes optional, adjust to taste
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)
• Grated Parmesan cheese for serving, optional

Instructions

 

• Step-by-Step Instructions
• Cook the Pasta:
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander and set aside.
• Prepare the Cauliflower:
• While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and sliced garlic. Sauté for about 1 minute until the garlic becomes fragrant, being careful not to let it burn.
• Sauté the Cauliflower:
• Add the cauliflower florets to the skillet. Stir to coat them in the olive oil and garlic. Cook for about 5–7 minutes, stirring occasionally, until the cauliflower is tender and slightly caramelized.
• Combine Pasta and Cauliflower:
• Add the drained pasta to the skillet with the cauliflower. Toss everything together, adding a little reserved pasta water (start with 1/4 cup) to help create a light sauce. Continue to toss until well combined.
• Season:
• Season the dish with salt, pepper, and red pepper flakes (if using). Adjust the amount of pasta water to your liking, depending on how saucy you want it.
• Garnish and Serve:
• Remove the skillet from heat. Serve the pasta hot, garnished with chopped parsley and a sprinkle of grated Parmesan cheese, if desired.
• Variations
• Vegetarian/Vegan: This recipe is already vegetarian. To make it vegan, simply omit the Parmesan cheese.
• Add Protein: You can add cooked chicken, shrimp, or chickpeas for extra protein.
• Seasonal Veggies: Feel free to add other vegetables such as broccoli or peas to enhance the dish.

Keyword , Spaghetti, Pasta

Pasta con Cavolfiore e Olio d’Oliva, or Pasta with Cauliflower and Olive Oil, is a wonderfully simple yet flavorful Italian dish that showcases the beauty of fresh ingredients. This recipe perfectly balances the earthy flavor of cauliflower with the richness of olive oil and the sharpness of garlic. It’s a dish that comes together quickly and is sure to please both family and friends. From my own personal experience, I can say that this dish is perfect for a weeknight meal or even for entertaining guests. Let me show you how I make this delightful dish.

Notes on What to Expect

You can expect a dish that is simple yet satisfying, with a delightful balance of textures and flavors. The garlic and olive oil provide a fragrant base, while the cauliflower adds a nice bite. The heat from the red pepper flakes adds an extra kick, but you can easily adjust this to your taste.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: $8–$10 (varies based on local prices)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot
• Colander
• Large skillet
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Cavolfiore e Olio d’Oliva now.

Ingredients

• 12 oz (340 g) pasta (spaghetti, linguine, or your choice)
• 1 small head of cauliflower, cut into florets (about 4 cups)
• 3–4 cloves of garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving, optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Cavolfiore e Olio d’Oliva now.

Step-by-Step Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander and set aside.
2. Prepare the Cauliflower:
   • While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and sliced garlic. Sauté for about 1 minute until the garlic becomes fragrant, being careful not to let it burn.
3. Sauté the Cauliflower:
   • Add the cauliflower florets to the skillet. Stir to coat them in the olive oil and garlic. Cook for about 5–7 minutes, stirring occasionally, until the cauliflower is tender and slightly caramelized.
4. Combine Pasta and Cauliflower:
   • Add the drained pasta to the skillet with the cauliflower. Toss everything together, adding a little reserved pasta water (start with 1/4 cup) to help create a light sauce. Continue to toss until well combined.
5. Season:
   • Season the dish with salt, pepper, and red pepper flakes (if using). Adjust the amount of pasta water to your liking, depending on how saucy you want it.
6. Garnish and Serve:
   • Remove the skillet from heat. Serve the pasta hot, garnished with chopped parsley and a sprinkle of grated Parmesan cheese, if desired.

Variations

• Vegetarian/Vegan: This recipe is already vegetarian. To make it vegan, simply omit the Parmesan cheese.
• Add Protein: You can add cooked chicken, shrimp, or chickpeas for extra protein.
• Seasonal Veggies: Feel free to add other vegetables such as broccoli or peas to enhance the dish.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Cavolfiore e Olio d’Oliva now.

Tips

• Cauliflower Size: Cut the cauliflower into small, even florets to ensure they cook evenly.
• Pasta Water: The reserved pasta water is starchy and helps bind the sauce. Add it gradually to achieve the desired consistency.

Substitutions

• Pasta: Use gluten-free pasta for a gluten-free version.
• Olive Oil: You can substitute with a light vegetable oil, but the flavor will be different.
• Garlic: Garlic powder can be used in a pinch, but fresh garlic gives the best flavor.

Nutritional Information Per Serving

• Calories: 350
• Protein: 10 g
• Fat: 14 g
• Carbohydrates: 52 g
• Fiber: 5 g

Closing Thoughts

I hope this guide has made making Pasta con Cavolfiore e Olio d’Oliva seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment. Enjoy your cooking adventure!