|I looked ridiculous, but I don't care.|
1 medium cauliflower (2 lbs)
1/4 cup extra virgin olive oil
1 medium white onion, diced
3 garlic cloves, smashed & peeled
Maldon sea salt (or any flaky sea salt)
2 tsps hot red pepper flakes
6 tbsp unsalted butter cut into 6 pieces
pinch of Kosher salt for pasta water
1 lb pennette
3/4 cup freshly grated Parmigiano-Reggiano plus more for serving
1/2 cup of coarse fresh bread crumbs
1 1/2 tsp fresh rosemary, minced (but I wasn't in the mood for it so I skipped it)
Alright, once I had my high heels on, I halved the cauliflower, cut off the leaves and put them aside for later. I then cut out the core and chopped off the stalks, put them aside with the leaves. Cut the cauliflower into bite-sized florets, set aside in a bowl. Next, chop up the core, stalks and leaves.
Combine the oil, onion, garlic, leaves, stalks and core in a large pot, season with Maldon salt and cook on medium heat, stirring frequently until the leaves start to wilt. (it will smell so good!) After 3 minutes, reduce the heat to low and cook until the leaves are tender, which is about 20 minutes.
|I don't know. I thought if I posed with the spoon, you'd believe I cooked it.|
Add your cauliflower florets, red pepper flakes, and 1 cup of water to the rest of the cauliflower mixture, and bring it to a simmer on medium-high heat. Reduce the heat to a gentle simmer, cover, and stir occasionally until the cauliflower is very soft and almost falling apart. (20 minutes) Add the butter and stir it in until it's melted. Remove from heat.
|Before adding the butter.|
Serve and sprinkle with the fresh bread crumbs and a sprinkling of cheese. Mmmmm, thanks Mario!