Pasta e Cavolfiori Neapolitan style, delicious!
2 cups – 650g cauliflower
1 1/2 cup – 300g fresh tomatoes
3 tbsp – 45g EVO Oil
3 cups – 320g spaghetti
1 tbsp – 4g parsley (chopped)
2/3 cup – 65g parmesan cheese
2 garlic cloves
2 chilli peppers
salt to taste
parmesan rinds (optional)
vegetables scraps (for vegetable stock)
Cut the cauliflower and medium-sized pieces and rinse it well.
With the vegetable cutouts make a very light vegetable broth, and bring it to the boil.
In a high-sided saucepan, add the EVO oil, the two sliced garlic cloves, 2 chopped Calabrian peppers, the cauliflower. Add the salt and fry well over medium high heat for a few minutes.
Add the chopped fresh tomato without its peel and chopped, and fry again for a few minutes. Add the broth and cook for 15-20 minutes until the flowers are soft, but not overcooked.
Break the spaghetti into 4 and add to the cauliflower, making sure to add the boiling broth. Add the parmesan crusts.
Cook over high heat without ever losing the boil, being careful not to burn the bottom of the pan. Add stock to small ladles, obtaining a consistency not too liquid but not too thick when the pasta is cooked al dente.
Remove from heat, add parsley and Parmesan, and mix with energy. Let it rest for 10 minutes and serve with a little EVO oil.