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Ziti with Tuscan-style Cauliflower




Source of Recipe


Star Tribune


Recipe Introduction


Mario Batali


List of Ingredients




• Kosher salt

• 1/4 c. extra-virgin olive oil

• 1 red onion, finely chopped

• 1/2 bunch of fresh mint, leaves only

• 1 tsp. hot red pepper flakes

• 2 cloves garlic, thinly sliced

• 2 heads of cauliflower, cut into 1-in. chunks

• 1 lb. ziti (pasta in shape of thin tubes)

• Pecorino Romano, for grating

Recipe



Bring about 6 quarts of water to a boil and add 2 tablespoons of salt.

Meanwhile, in a 12-to 14-inch saute pan, heat the olive oil over high heat until almost smoking. Add the onion, mint, red pepper flakes and garlic, and saute over medium-high heat until the garlic is just golden, 1 to 2 minutes. Add the cauliflower and cook until tender, about 7 minutes.

Cook the ziti in the boiling water according to the package directions, until tender yet al dente. Drain the pasta and add it to the pan with the cauliflower. Toss over high heat for 1 minute, then divide the pasta evenly among 4 heated bowls, grate the cheese over each bowl, and serve immediately.

Serves 4.