Prep 10 mins
Cook 10 mins
This is a really tasty, easy dish that my mom always made for us as dinner during lent (meatless meals). I don't know if it was created out of necessity because it was 'cheap' to make or if it was passed down in the family, but I still love it and love making and eating it. (it's also a good way to 'sneak' cauliflower into your kids diet)
- 1 large head cauliflower (trimmed to just florets)
- 1 onion, chopped
- 3 garlic cloves, chopped
- 29.58 ml olive oil
- 4.92 ml dried basil (or Italian Seasoning)
- 793.78 g crushed tomatoes
- 453.59 g dry pasta (I like a short cut pasta like rotini or rigatoni)
- 59.14 ml parmesan cheese, grated (plus more for serving)
- 59.14 ml fresh basil, chopped
- Bring a large pot of salted water to a boil and cook according to package directions, make sure that your pasta is a little undercooked as you will finish it with the 'sauce'
- While the pasta is cooking, trim medium sized florets from large head of cauliflower.
- Sautee onion, garlic and dried basil in olive oil till translucent and soft.
- add cauliflower florets and continue sauteeing another 2-3 minutes.
- Add crushed tomato, cover and simmer until cauliflower is tender.
- Drain pasta, return to large pot, pour tomato/cauliflower mixture over the pasta and return to heat. Allow the pasta to soak up some of the sauce while it finishes cooking.
- Remove from heat, stir in 1/4 grated parmesean or locatelli and fresh basil.
- serve with additional gated cheese if desired.