See Vic’s latest recipe for mouth-watering Rigatoni Cavolfiore! Like all his recipes, this dish is simple yet savory with fresh cauliflower, white onion, Calamata olives and Pecorino Romano.
Rigatoni Cavolfiore
Ingredients
- 2 medium cauliflower
- 4 ounces pitted halved calamata olives
- 4 tablespoons unsalted butter
- ½ large white onion chopped very fine
- 4 ounces fresh grated Pecorino Romano cheese
- 3 ounces extra virgin olive oil
- Salt and freshly ground black pepper
Instructions
- Cut cauliflower head in half and parboil in salted water(cook in boiling water) for 2 minutes.
- Destem and cut the par boiled cauliflower heads into single florets, then place florets on a sheet pan and coat with extra virgin olive oil, salt and pepper.
- Roast cauliflower and pitted halved calamata olives in preheated oven at 350 degrees for 15-20 minutes until cauliflower starts to brown on top.
- In a 14 inch sauté pan add the chopped onion, butter and olive oil. Sauté until onions until they are translucent, taking care not to burn butter. Work over medium heat stirring frequently.
- Add roasted cauliflower and calamata olives to onion mixture.
- Add drained rigatoni and approximately 1 cup of pasta water, Pecorino Romano cheese, salt and freshly ground pepper to taste.
- Sauté for an additional 1-2 minutes and serve on a flat plate. I like to sprinkle some toasted bread crumbs and a splash of olive oil on each plate before serving.