Another yummy cauliflower recipe

[Guest guest]

This is a recipe from public tv chef, Lydia Bastianich. My mom made this for me

and used g-f pasta. It was fantastic!

 

FETTUCCINE WITH SQUASH AND CAULIFLOWER SAUCE (Bavette con zucca e cavolo)

 

Makes 6 servings

 

1/2 cup extra-virgin olive oil

3 plump garlic cloves, crushed

1 small onion, thinly sliced (1 cup slices)

3 cups butternut squash, cut in ½ " cubes

3 cups cauliflower, cut in small florets (about 1-inch)

4 tablespoons small capers, drained

1 teaspoon coarse sea salt or kosher salt or to taste plus more for cooking

pasta

1/2 teaspoon peperoncino or to taste

2 cups (or a 28-ounce can) canned Italian plum tomatoes, preferably San Marzano,

crushed by hand

1 pound [dry] fettucine or bavette 

 

 

Recommended equipment:

 

• A heavy-bottomed skillet or sauté pan, 14-inches diameter with a cover

• A large pot, 8-quart capacity or larger, with a cover, for cooking the pasta

 

Pour the olive oil into the big skillet and set over medium-high heat. Scatter

in the sliced garlic and let it start sizzling. Stir in the onion slices and

cook for a couple of minutes to wilt. Spill in all the cut squash and

cauliflower pieces, scatter the capers, salt and peperoncino on top and with

tongs toss all together for a minute or so. Pour a cup of water into the

skillet, cover tightly, and steam the vegetables for 2 or 3 minutes, shaking the

pan occasionally.

 

Pour in the crushed tomatoes along with a cup of water sloshed in the tomato

containers. Stir well and cover; when the tomato juices are boiling adjust the

heat to keep them bubbling gently. Cook covered for about 10 minutes, stirring

occasionally. When the vegetables are softened, uncover and continue cooking to

reduce the pan juices to a good consistency for dressing the pasta, about 5

minutes. Adjust the seasoning to taste and keep at a low simmer.

 

While the sauce is cooking, heat the salted pasta cooking water to a rolling

boil (at least 6 quarts water and a tablespoon salt) . Drop in the fettucine or

bavette and cook barely al dente. Lift them from the water, drain for a moment

then drop onto the simmering vegetables. Toss and cook all together for a couple

of minutes, over moderate heat. Moisten the dish with pasta water if it seems

dry; cook rapidly to reduce the juices if they're splashing in the skillet.

 

When the pasta is perfectly cooked, turn off the heat. Toss the pasta and serve.

 

--- On Sat, 5/2/09, debbbbie <debbbbie wrote:

 

 

debbbbie <debbbbie

Re: cauliflower recipes request

 

Saturday, May 2, 2009, 12:51 AM

 

 

 

 

 

 

 

 

Cauliflower recipe:

 

My Italian Mother-in-law made Cauliflower & Spaghetti.

 

Cauliflower & Spaghetti

Steam or boil Cut up cauliflower till done or almost done.

 

Remove Cauliflower from water.

 

Cook Spaghetti in the same water till done.

 

Return Cauliflower to pot.

 

I think it just had salt & pepperk, but sometimes I add other spices.

 

Turn off heat, & add some Olive Oil.

 

My young son loved this. Now that he's gfcf, I make it with gfcf pasta.