This is a pasta I make with the cauliflower I rescue from the roasting pan. It's extremely satisfying, and has a gorgeous color from the red wine. I live alone, so I created a single-serving recipe, but it's a really easy one to size up. - queenie_nyc —queenie_nyc
Test Kitchen Notes
I could not wait to make queenie_nyc’s Pasta with Cauliflower and Red Wine. I imagined the cauliflower, pan-roasted until tender, bathed until tipsy in rich red wine, then spiced up with red pepper flakes and complemented with nutty Parmesan. When I finally made it, it surpassed my expectations. Easy to put together, it was a warming, delicious, and comforting dish. The cauliflower was perfectly cooked, tender crisp and not mushy. I have eaten “drunken” pasta before, that is, pasta cooked in red wine, but appreciated the restrained hand in queenie_nyc’s recipe. By cooking the pasta ahead of time and adding it to the wine-bathed cauliflower, the characteristic slightly bitter note from the wine complemented, rather than overpowered the final dish. In fact, I think the next time I feel like “drunken” pasta, I will turn to this recipe. - gingerroot —The Editors
short pasta, such as penne rigate or cavatappi
white onion, thinly sliced
large garlic clove, minced
head of cauliflower, cut into 1-inch florets
dry red wine
Generous pinch red pepper flakes
Finely grated parmesan cheese
In This Recipe
In boiling, salted water, cook the pasta to al dente. Drain and set aside; do not rinse. (You can also cook the pasta while you make the sauce.)
Set a large skillet (I used my 12-incher) over high heat. Add enough olive oil to lightly coat the bottom of the pan, turn the heat to medium-high, and add the onions. Saute the onions for a few minutes until soft and fragrant, but not browned. Add the garlic and saute for a few minutes more, until you can smell the garlic and it has turned golden.
Add the cauliflower to the pan and saute for 4-6 minutes, until it has acquired a bit of color and begun to release its water. Sprinkle the mixture with a pinch of salt and deglaze the pan with the red wine. Add the pepper flakes and continue to cook, stirring frequently, until the red wine is reduced to a syrupy glaze. Add the pasta to the skillet and cook for a minute or two, mixing it with the sauce and letting everything get to know each other.
Transfer the pasta and sauce to a shallow bowl, top with the cheese, taste for seasoning, and eat!