Cauliflower Pasta (Pasta e cavolo)

By Tasty · 30 min

Ingredients

Instructions

1. Remove the outer leaves from the cauliflower, cut into 4 portions, remove the core and break into small florets. Set aside.
2. Boil a large pot of well-salted water over high heat and cook the pasta until al dente. Before draining, reserve 1½ cups of the pasta water. Drain and set aside.
3. In a large skillet over medium-high heat, add 1 cup of purified water and the cauliflower, then cover. Cook until fork-tender, about 10 minutes, checking every few minutes and adding ¼ cup more water if it has evaporated.
4. Mince the garlic while the cauliflower cooks.
5. Reduce heat to medium-low. Add the garlic, olive oil, and salt and pepper to taste, and cook, stirring often, 1–2 minutes until fragrant. Add the butter and stir until melted.
6. Mash the cauliflower until fine, then add the reserved pasta water ½ cup at a time, stirring until combined and the sauce forms.
7. Add the pasta to the sauce and stir until well coated. Season with salt and pepper to taste.
8. Thinly slice the basil. Serve the pasta topped generously with grated cheese and basil, and drizzle with more olive oil.

Summarized from Tasty's video. Watch it for the details.

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