Cavatelli with cauliflowers

Cavatelli con I Cavolfiori

Cavatelli al dente and cauliflower meet with oil, garlic and chili pepper in a first course simple and tasty.

4 servings

Easy

Molise

EasyMolise

THE cavatelli with cauliflowers I'm a first course Dry and hearty, suitable for lunch or dinner, where the simplicity of the ingredients leaves room for technique. The pasta offers a compact and porous texture, while the cauliflower, boiled until tender, adds softness and a delicate vegetal note. The seasoning is based on the balance between olive oil, the scent of garlic, and the liveliness of the chili pepper Spicy, without elaborate sauces or additional ingredients. Sharing the cauliflower in the water also enhances the vegetable's flavor and maintains the dish's consistent profile. This recipe is typical of the Molise regional cuisine. The result is warm, rustic, and well-defined, with the cauliflower accompanying the cavatelli without covering its consistency.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the cauliflower

Wash the cauliflower thoroughly under running water, remove any unusable parts, and divide it into florets of similar size. This uniformity promotes even cooking: the florets should be fork-tender but not completely fall apart.

Boil the florets

Bring to a boil Bring a large pot of salted water to a boil and boil the cauliflower florets. Check for doneness by piercing them with a fork: they should be tender, yet retain a distinct texture. Remove them with a slotted spoon, without discarding the cooking water.

Keep the cauliflower warm

Transfer the cooked florets to a bowl and keep them warm. Keep them whole and evenly distributed so they can blend with the pasta without immediately turning into a puree. Any water should be kept to a minimum to avoid diluting the sauce excessively.

Cook the cavatelli

Bring the water used for the cauliflower back to the boil and immerse the cavatelli. Adjust the cooking following the instructions necessary to obtain a paste al dente: taste it before draining it and check that the center still has a slight resistance to chewing.

Prepare the soffritto

Heat the olive oil with the clove of garlic and the chili pepper spicy. Let it flavour over moderate heat, without burning the garlic: the soffritto It's ready when it releases a distinct aroma and the garlic appears slightly golden, not dark.

Combine pasta and cauliflower

School i cavatelli al dente and transfer them into the bowl with the florets. Pour the soffritto of oil, garlic and chili pepper, then stir gently to distribute the seasoning without breaking the cauliflower. Serve when the pasta is glossy and the flavors are evenly blended.

Chef's Tips

Boil the cavatelli in the still tasty cauliflower water and drain them al dente, so they will absorb the seasoning better without losing consistency.