Stones Throw CSA’s Weblog

For those of you who picked up some of the {{stressed}} cauliflower this week, here is a great recipe recommended by Martha Cole.

Pasta al Cavolfiore

from the original Moosewood Cookbook (c. 1977)

1/4 c. olive oil
2 tbs. butter
1 med. cauliflower, broken into 1-inch florets
3 med. cloves crushed garlic
1 bay leaf
2 tsp. basil
2 c. tomato puree
salt and lots of black pepper
2 c. mixed, grated parmesan and cheddar cheeses

1 lb. (uncooked) thin spaghetti [Martha mentioned that fettucine worked well, too]

Heat 2 tbs. olive oil in a deep, heavy skillet. Add crushed garlic, bay leaf, and basil. Saute about one minute, then add cauliflower, and sprinkle it with about 1 tsp. salt. Saute until the cauliflower is tender. You might want to add some water (1/2 – 1 cup) to steam it along. When cauliflower is tender, add tomato puree, and lower to a simmer. Simmer 15 or so minutes.

Cook the spaghetti in plenty of boiling water (8-10 minutes). Drain and toss with remaining olive oil, butter, and half the cheese. Spread onto a platter and pour the cauliflower sauce over. Top with more cheese. Serve immediately.

And here is a variation from the revised version of the Moosewood Cookbook.

Cavolfiore Italian Tomato Sauce

1 large cauliflower, in 1 inch florets, steamed
2-3 Tbs Olive Oil
2 cups chopped onion
1 med bell pepper, diced
1 tsps basil
1 tsp oregano
1 tsp thyme
1 1/2 tsp salt
1 13 oz can of tomatoes
1 6 oz can tomato paste
1 Tbs Honey
black pepper
4-6 garlic cloves, minced
1/2 cup minced parsley

Saute onion and peppers in oil. Add herbs and salt and cook until onion is soft. Add everything but the parsley and garlic. Boil, then lower heat and simmer until everything is cooked, about 20 mins. Add garlic and cook 10 mins more. Add parsley at the last moment. Can be frozen.