Curry isn't too common in Italy, but you do occasionally encounter it, and it is a very welcome addition to this cauliflower recipe. You can also easily make this into a tasty pasta sauce. To serve 4:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- A small onion, finely sliced
- 4 tablespoons olive oil
- 1 pound (500 g) cauliflower, florets, ideally a mixture of white and green
- 1 teaspoon ground cumin
- 2 teaspoons curry powder
- Shredded dried hot pepper to taste
Preparation:
Boil the florets in lightly salted water for about 8 minutes, or until just fork tender. While they're cooking, heat the oil in a fairly broad skillet and sauté the sliced onion, using a gentle flame so it wilts without burning. Drain the cauliflower and add it to the skillet, together with the spices. Simmer for another ten minutes, adding a tablespoon or two of boiled water if need be.
You can also make this into a tasty pasta sauce. In addition to the above cauliflower, you'll need:
Once the cauliflower is cooked, heat 2 tablespoons of olive oil in a broad skillet and toast the almonds, stirring them about and watching them closely. When they have toasted, add the cauliflower mixture. Mix well, simmer 3 minutes, and then turn off the flame and cover the skillet.
By now the pasta water should be boiling; salt it and cook the pasta. While it's cooking, toast the breadcrumbs in the remaining oil. Drain the pasta and stir gently it into the cauliflower mixture, over a brisk flame. Cook for a minute more, stirring gently, sprinkle the breadcrumbs over the pasta, and serve it, dusted with the Parmigiano.
Yield: 4 servings curried cauliflower, or pasta with curried cauliflower sauce.
You can also make this into a tasty pasta sauce. In addition to the above cauliflower, you'll need:
- 12 ounces (300 g) penne
- 1/4 pound (100 g) slivered almonds
- 1/3 cup bread crumbs
- 3 tablespoons freshly grated Parmigiano
- 1/4 cup olive oil
Once the cauliflower is cooked, heat 2 tablespoons of olive oil in a broad skillet and toast the almonds, stirring them about and watching them closely. When they have toasted, add the cauliflower mixture. Mix well, simmer 3 minutes, and then turn off the flame and cover the skillet.
By now the pasta water should be boiling; salt it and cook the pasta. While it's cooking, toast the breadcrumbs in the remaining oil. Drain the pasta and stir gently it into the cauliflower mixture, over a brisk flame. Cook for a minute more, stirring gently, sprinkle the breadcrumbs over the pasta, and serve it, dusted with the Parmigiano.
Yield: 4 servings curried cauliflower, or pasta with curried cauliflower sauce.
