Creamy Pasta with Cauliflower – Neapolitan Style

Ingredients

• 300 g pasta (10 oz of short medium size pasta (I chose medium size shells))
• 800 g cauliflower (1 3/4 pound)
• 2 cloves garlic
• 1 teaspoon oregano
• 3 tablespoons olive oil (extra virgin)
• 150 g Parmigiano Reggiano (1 1/2 cup, grated)
• salt (to taste)
• pepper (to taste)
• 400 ml water (1 3/4 cup, hot)

Instructions

1. 1

   cut: Start by cleaning the cauliflower. Remove the large outer leaves and any parts that don’t look good. Then cut the cauliflower into smaller pieces, separating the florets from the stem. Keep the florets with just a bit of stem attached. Rinse everything well to get rid of any dirt or impurities.

2. 2

   sauté: In a large pan, heat some extra virgin olive oil over medium heat. Add the garlic cloves, which should be peeled and gently crushed, and let them cook for about two minutes until they becomes fragrant.

3. 3

   add and cook: Now, add the cauliflower florets to the pan. Season them with salt, pepper, and a pinch of oregano. Pour in about 200 ml of very hot water, then cover the pan and let the cauliflower cook on low heat for around 20 minutes, allowing it to soften and absorb all the flavors.

4. 4

   mash: Stir the cauliflower from time to time. As it cooks, gently mash it with a fork to help it turn into a creamy sauce. This step will give your dish that smooth, velvety texture.

5. 5

   add: After the cauliflower has cooked for about 20 minutes, pour in another 200 ml of hot water.

6. 6

   cook: Now add the pasta directly into the pan. Let everything simmer, uncovered, for 8-10 minutes until the pasta is al dente and the sauce is creamy. Be sure to stir occasionally and add more hot water if needed, but do so gradually.

7. 7

   serve: Once the pasta is cooked and the sauce is creamy, turn off the heat. Add some grated Parmigiano Reggiano cheese and a drizzle of EVO oil for extra flavor. You can sprinkle a little more oregano on top. Serve the pasta with cauliflower hot and enjoy it Neapolitan style!