*Orecchiette with Cauliflower
A classic Pugliese dish and our favorite way to eat cauliflower.
- 1 lb. Orecchiette pasta
- 28 oz. San Marzano whole tomatoes
- 3 oz grated parmesan cheese
- 2/3 cauliflower (or one small cauliflower)
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- white wine
- chopped parsley
- salt, pepper
Break the cauliflower into bit sized pieces, including some stem. Saute over a high flame in the olive oil, allowing the cauliflower to brown. Add the garlic and saute, without allowing to brown. When garlic has sauteed, add 1/4 cup white wine and continue to saute over a high flame until the fluid has cooked down. Add a generous amount of black pepper, then throw in the tomatoes* and bring to boil. Reduce heat and simmer until sauce reduces to a thick consistency. Boil the orechietti in salted water and save 1/2 cup of the pasta water before draining. Add the reserved pasta water to the sauce and reduce to preferred thickness. Pour the sauce over the pasta and mix in the chopped parsley. Sprinkle individual dishes with grated parmesan at the table. Serves 4.
*Gently crush the San Marzano tomatoes over the pan in your hand, then add.