Cauliflower is one of the most popular winter vegetables in Italy.
Cauliflowers are rich in vitamin C, folic acid and potassium. Low in sodium, which makes it a good choice for those on low-salt diets, and low in calories. Whether they are white, green or purple, they are simply healthy.
Cauliflower and Shell Pasta
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1 large head cauliflower
1/2 lb. pasta shells
1 tablespoon minced garlic
1 medium onion chopped
1/4 cup olive oil
1 cup chopped tomatoes
Shaved Parmigiano Reggiano
1 tablespoon parsley
Salt and black pepper to taste
In a pan, add oil, chopped onion and minced garlic. Saute' briefly, add tomatoes and simmer for 15 or so.
In the meantime, fill a large stockpot with water and bring to a boil; add cauliflower and salt. Cook for about 5 minutes, until cauliflower is half-cooked and not yet fully tender. Drain the cauliflower. Reserve some of the cooking water. Separate the cauliflower florets and add to the tomato sauce. Continue to simmer an additional 10 minutes until cauliflower is tender. Salt and black pepper to taste.
In another pot, bring water to a boil, add pasta and cook al dente. Drain pasta. Add cauliflower sauce over pasta. Sprinkle the chopped parsley and add an abundance of shaved Parmigiano. If dry, add some of the reserved cooking water.
A great dish for a Meatless Monday.