I've made this a few times to rave reviews (most recently last night) so I thought I would share the recipe.
You need:
1 Caulifower
1/2 large onion
Couple of garlic cloves (smashed)
Salt / Pepper
Red Pepper Flakes
Parmesan
Butter
Olive oil
Cut up the cauliflower in bite size bits. Start cooking the diced part of the stem along with some of the leaves first in a large pan with the olive oil, onion and garlic. Once they have softened up (15-20 min), throw the rest of the cauliflower in with about 1 cup of water, a splash or red pepper flakes and let it simmer till everything is good and soft (another 20 minutes or so). Last step is melt butter (tablespoon or two) into the ragu toss in some Parmesan salt and pepper to taste. Toss with some good al dente pasta and enjoy! Should almost be a little creamy, and its quite delicious. I think I'll try cooking it with some Italian sausage next time.
I have no picture because we ate it all..... *BURPP*
You need:
1 Caulifower
1/2 large onion
Couple of garlic cloves (smashed)
Salt / Pepper
Red Pepper Flakes
Parmesan
Butter
Olive oil
Cut up the cauliflower in bite size bits. Start cooking the diced part of the stem along with some of the leaves first in a large pan with the olive oil, onion and garlic. Once they have softened up (15-20 min), throw the rest of the cauliflower in with about 1 cup of water, a splash or red pepper flakes and let it simmer till everything is good and soft (another 20 minutes or so). Last step is melt butter (tablespoon or two) into the ragu toss in some Parmesan salt and pepper to taste. Toss with some good al dente pasta and enjoy! Should almost be a little creamy, and its quite delicious. I think I'll try cooking it with some Italian sausage next time.
I have no picture because we ate it all..... *BURPP*