- 1 large head of Green Roman Cauliflower florets only (regular cauliflower can be substituted)
- 8 medium cloves of garlic (sliced thin)
- 1/2 cup Arbequina Extra Virgin Olive Oil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup good quality fresh grated Pecorino cheese
- 1/2 cup heavy cream
- Sea salt & freshly ground pepper to taste
- Blanch the cauliflower florets for 2 minutes. Remove, drain, and add to the sauté pan with the garlic along with the red chili flakes.
- Meanwhile, boil the fresh pasta for two minutes in the same water used to blanch the cauliflower.
- Adjust the seasoning with salt to taste. Add more cheese to serve.
- Simmer for a minute until slightly thickened and add a few grinds of freshly ground pepper.
- Add the well-drained pappardelle to the pan and toss to coat the pasta and distribute the cauliflower florets.
- Add one cup of pasta water, the Pecorino cheese, and the cream to the pan with the cauliflower and garlic.
- Sauté the cauliflower, garlic and chili flakes for a few more minutes over medium-high heat until the cauliflower begins to get toasty golden brown around the edges.
- Bring a large pot of salted water to a boil. In a large sauté pan, heat the Arbequina over medium heat. Add the garlic and sauté until lightly golden brown, being careful not to burn the garlic).
- If making the homemade pasta recipe, complete that in advance of proceeding with this recipe. If using dried pasta, boil the pasta in the water that was used to blanch the cauliflower.