Italian
Pasta with Cauliflower
by Cucina con Ruben · 548K subscribers on YouTube
A creamy and flavorful pasta with cauliflower, anchovies, smoked provola, and basil. This Roman-style dish combines the mild sweetness of cauliflower with savory anchovies for a comforting winter meal.
- Servings
- 2
- Difficulty
- easy
Ingredients
10 items- 1/2 pcsCauliflowerhalf a medium cauliflower
- 1 pcsGarlic1 clove
- Anchovieswhole anchovies, as needed
- Extra Virgin Olive Oilextra virgin olive oil, as needed
- Saltto taste
- Black Pepperto taste
- Mixed Pastamixed pasta, as needed
- Smoked Provolasmoked provola cheese, as needed
- Lemonzest and juice for marinating anchovies
- Basilfresh basil leaves, as needed
Method
- Remove the leaves from the cauliflower and cut into small florets.
- In a pan, heat olive oil and add a whole clove of garlic.
- Add the cauliflower florets and sauté over high heat for a few minutes.
- Add the whole anchovies and let them melt into the oil. Season with salt and pepper.
- Cover the cauliflower with hot water (about two bowls) and cook for about 10 minutes, until the cauliflower breaks down.
- Meanwhile, prepare the marinated anchovies: cut a few anchovies into small pieces and season with lemon zest, lemon juice, a pinch of pepper, and a drizzle of olive oil. Set aside.
- Cut the smoked provola into small cubes.
- When the cauliflower is cooked, add the mixed pasta directly to the pan and continue cooking, adding more hot water if needed, until the pasta is cooked and the mixture is creamy.
- Turn off the heat and stir in the cubed smoked provola until melted and creamy.
- Add a drizzle of raw olive oil and more pepper to taste.
- Add a few fresh basil leaves and mix.
- Serve and garnish with the marinated anchovies, some lemon zest pieces, and basil leaves.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
