Cheesy Cauliflower Pasta

I love dinners that are easy on the budget and delicious! The ingredients are simple in this dish but when all combined, the taste is amazing! Mark Twain said that cauliflower was “cabbage with a college education,” and, indeed, it is a member of the cabbage family. Cauliflower is an excellent source of vitamin C and a good source of vitamin K and folate.

Serves 4
recipe from Delicious magazine

400g pasta such as penne, bow tie pasta
1 medium cauliflower, broken in florets
1 tablespoon olive oil and a knob of butter
1 large onion, sliced
2 garlic cloves, sliced
2 tablespoons fresh rosemary, chopped
30g grated Parmesan
50g grated mature Cheddar cheese
handful of chopped fresh flat leaf parsley

Cook the pasta according to packet instructions. Meanwhile, blanch cauliflower until tender and drain. Heat 1 tablespoon olive oil and butter in a large pan and fry onion for 5 minutes. Add garlic and the rosemary and cook for 2 minutes. Add the cauliflower and cook for a few minutes until golden. Add a ladleful of the pasta water and simmer until water evaporates. Drain the pasta, add to the cauliflower mixture and toss with the cheeses. Then add the parsley. To serve, drizzle with extra virgin olive oil.

The Culinary Chase’s Note: The rosemary really takes this dish up a notch in the flavor factor so much so that my daughter said she really liked it and wanted more. Ah, music to a mother’s ears!