Braised Cauliflower And Tomatoes With Farfalle

27 02 2014

Cauliflower braised in tomato sauce is an old Italian side dish. In this version, I’ve tossed it with healthy whole wheat pasta to turn it into a complete and delicious, meatless meal. Very simple, yet oh so tasty!

Braised Cauliflower And Tomatoes With Farfalle

Braised Cauliflower And Tomatoes With Farfalle

The following serves 4 (adapted from Lidia Bastianich):

  • 5 Tbsp extra-virgin olive oil
  • 6 garlic cloves, roughly minced
  • 1/2 large head cauliflower, cut into 2-inch florets
  • 1/4 cup pitted kalamata olives, halved
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 – 1/2 tsp red pepper flakes
  • 28-oz can whole san marzano tomatoes, crushed by hand
  • 1/4 cup drained tiny capers in brine
  • 8 large fresh basil leaves
  • Half a lb (8 oz) dry whole wheat pasta, whatever cut you have or like, I used farfalle
  • Parmesan cheese, grated

Heat 3 Tbsp of the olive oil in a large skillet over medium-high heat. When the oil is hot, add the garlic, and let it sizzle for a minute. Toss the cauliflower and stir to coat with the oil.

Sprinkle in the olives, oregano, salt and red pepper flakes and stir. Pour in the tomatoes (crush them with your hands right in the pan, it will be less messy than using a masher) and capers, and bring the cauliflower/sauce to a rapid simmer. Cover, and cook 10 minutes. Uncover, and simmer until the cauliflower is tender and the sauce has thickened, about 10 to 12 minutes.

Meanwhile, bring a large pot of water to boil and season liberally with salt. Cook pasta to al dente, according to package instructions. Drain and add to the skillet with the cauliflower (once the cauliflower is tender). Toss pasta with cauliflower and sauce until well combined.

Drizzle with the remaining 2 Tbsp olive oil (if you have a lemon olive oil, it would be a fantastic garnish!), and tear basil leaves into the skillet. Stir to combine, and serve topped with parmesan cheese.

This Girl’s wine pick: I enjoyed this dinner with Milestone, a California Red Blend.




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