2 Tbs extra virgin olive oil
1 head cauliflower, cut into small florets
2 Tbs dried minced onion
3 large cloves garlic, chopped
3 sprigs rosemary, finely chopped
1/2 cup white wine
1/2 cup vegetable broth
1 cup grated pecorino-romano or extra-sharp white cheddar cheese
1 bunch watercress or 1 packed cup spinach, chopped
1) Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2) While the pasta is working, in a large skillet, heat the olive oil, 2 turns of the pan, over medium-high heat. Add the cauliflower, onion, garlic and rosemary; season with salt and pepper. Cook, stirring occasionally, until just softened, about 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the stock and cook until reduced by half, about 5 minutes.
3) Add the pasta and cheese, and toss. Serve in shallow bowls, topped with the greens.
Review: I began making this and realized I was out of white wine. I used one cup vegetable broth. In Idaho, pecorino-romano and extra sharp white cheddar don't exist. I used sharp yellow cheddar. I also substituted some mixed greens that I had on hand. Needless to say, this didn't seem to pack the same punch. It was a bit bland. I could really see this being an amazing recipe if broccoli were substituted, Cabot's hunter cheese, no greens and no wine were used. Yum, I'll try it when I live in Cabot country again. :)
No comments:
Post a Comment