PER ITALIANO "Sugo di Cavolfiore in Bianco"
Give cauliflower a second chance ! ;)
I am saying this as somebody who hated it once! Let alone eating it I wouldn't even make my mom cook it while I was around. It turns out what I did not like was some particular dish that combined cauliflower minced meat.
Later on, when I started consuming it as salad we made a truce. If there are some vegetables that you don't like, I'd recommend you to change the way you cook them, try new recipes. You would highly probably find something to your liking eventually.
This sauce made me fall in love with cauliflowers! Well ok, it has been a very strong statement, but perhaps as Freud stated, and also the Chinese philosophy before him, when there is attachment the relationship between love and hate is unbreakable. You love or you hate, and now… I love cauliflowers. :)
400g cauliflower, cut or broken into small florets
600g water (+ to boil pasta)
30g parmesan, roughly chopped
1 clove of garlic
5 anchovy fillets
50g extra virgin olive oil
1 small red chilli pepper
20 pitted olives, sliced
- Divide cauliflower into small florets.
- Put water in TM Bowl.
- Insert steaming basket, put florets inside.
- Close the lid and measuring cup. Cook for 15 minutes at Varoma Temperature on Speed 2. Set aside.
- In a pot boil water. Cook pasta according to package directions.
- In a clean and wiped TM Bowl grate parmesan for 10 seconds on Speed 8. Set aside.
- Chop garlic for 3 seconds on Speed 7.
- Scrape down the sides with spatula. Add oil, chili and anchovies.
- Cook for 3 minutes at 100°C on Speed 1.
- Add olives and cauliflower. Cook for 5 minutes at 100°C on Reverse / Soft Speed.
- Transfer cooked pasta in a tureen, add cauliflower sauce, mix gently and serve.
- Sprinkle with grated parmesan.
You can try this sauce also with broccoli instead of cauliflower.
For a different touch you can enrich it with sun dried tomatoes in oil. Drain 4 - 5 tomatoes off the oil, cut into small pieces and add into the sauce at the same time with olives.
Sprinkle with grated parmesan...
Adapted with a few changes from the recipe called Conchiglie al Sugo di Cavolfiore in the book named Ogni Giorno Primi Piatti.