CAULIFLOWER mushroom Farfalle PASTA

CAULIFLOWER mushroom 'Farfalle' PASTA 

Great pasta dish.
Just a HANDFUL of ingredients to cook in 30 minutes or less.
A few fresh main ingredients and you're good to go.

Keep in mind that when we say MAIN INGREDIENTS...
it does not take into account the regular typical add-ins:
seasonings, garlic, onions, water or alcohol as part of the list.

Discover the basics of cooking with just a handful of easily found
ingredients leading up to a very quick meal in 30 minutes or less.

I may, at times introduce a little something out of the ordinary...
usually added in as an optional if you'd like to get that special taste.

Before we begin putting all this together...
A little something on the star ingredient of this recipe:

It's part of the important disease fighting cruciferous family of vegetables.
. It has very few calories: 30 calorie per cooked serving / 24 calories in its raw state.
. It's a very good source of daily required fibre.
. Its also endowed with plenty Potassium and Vitamin C.

Color variety:
. White to Ivory, creamy Orange and very interestingly Pinkish Purple.
Note: For those who never had the pleasure of cooking with the latter...it will turn your meal in a very beautiful colored hue of purple. It makes for a very pleasing and interesting presentation.

Buying tip:
. Look for a firm, heavy weighted and compact head of florets.  Avoid any that are past their peak of freshness depicted by unsightly brown spots.
. The surrounding leaves should be a tender and fresh looking green.

Storage tip: Wrap the whole unwashed head with a paper towel (which will absorb the humidity) and place in a closed plastic bag. It will easily keep for about 5 days after purchase.
Note: By using it as soon as possible...you will avoid those nasty looking brown spots.

Therefore, armed with all this good info...
are we ready to look at the recipe?

CAULIFLOWER mushroom...
bowtie 'Farfalle' PASTA

Serves 4

(American / Metric measures)

. 1 large, sweet onion, chopped
. 1 container (~10) fresh mushrooms
. 3 Tbsps. (45ml) each: olive and vegetable oils
. 1 red bell pepper
. 1 small head of cauliflower (cut in florets)
. 1 big garlic clove, minced
. 1/8 cup (30ml) of Sherry (fortified wine)
. 16 Kalamata olives (pitted)

. 1 tsp. (5ml) sea salt
. 1/2 tsp. (2.5ml) garlic powder
. 1/4 tsp. (1.25ml) each of these dried herbs: basil, oregano, marjoram, tarragon, rosemary
Note: As mentioned before...there's no need to panic if you don't have all of these on hand. Substitute within good judgement.
. 1 lb. pkg. (500g) bowtie 'Farfalle' pasta (or other type: 'Penne' or 'Rotini' will do)

Garnish: grated Parmigiano and / or pecorino Romano cheeses
Note: do not forget to reserve 1 cup (250ml) of pasta water


1. Prepare a big pot filled 3/4 of the way with water.  Set aside
2. Dry clean the mushrooms with a paper towel and slice.  Set aside.
3. Peel and chop the onion. Set aside. Repeat by chopping the red pepper.  Set aside. Same for the garlic clove.
4. In a big high skillet/ pan...set the heat to medium-high...add and sauté the mushrooms for about 2-3 minutes.  Take out and set aside.
5. Add the oils...then the chopped onions.  Sauté and caramelize for about 10-15 minutes while you prepare the rest.
6. Cut away the florets from the stem of the cauliflower (which can be chopped in small pieces)...wash and drain.  Set aside.
7. Pit the kalamata olives...slice off each ends and sides.  Set aside.
8. Back to cooking: Add the garlic, red pepper...sauté for about 2 minutes.  Add the cauliflower florets...toss into the mixture.  Sauté for about 5 minutes...at this point pour the Sherry.  As you witness the evaporation...wait a minute, add the seasoning and then cover with the lid slightly ajar.
9. Meanwhile, turn on the heat to start boiling the pasta. Add 1tsp. (5ml)  of sea salt (optional).  Start boiling the pasta.  Very important for later: Remember that at 3/4 of the way through cooking...you'll have to hand strain the pasta into the cauliflower mix...adding to that, the reserved pasta water.
10. Right before starting to add the pasta...put the mushrooms back in and add the olives.
. With a slotted spoon or strainer take out the pasta as you add it into the mix.  Toss and envelop the pasta with the flavours. Add the reserved water over top...and cover at medium-high heat.  When the water has dried up...it's a sign that the flavours have seeped in while the pasta finished its cooking process.

Add some grated cheeses
and it's ready to serve.

Believe me when I say, that even the
non-enthusiasts of cauliflower will
absolutely devour this meal ;o)

Buon appetito and flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are other tasty PASTA dishes that may interest you:
Pasta Miss ALFREDO with no cream

- Pasta Sausage Limoncello CARBONARA