See Vic’s latest recipe for mouth-watering Rigatoni Cavolfiore! Like all his recipes, this dish is simple yet savory with fresh cauliflower, white onion, Calamata olives and Pecorino Romano.
2 medium cauliflower
4 ounces pitted halved calamata olives
4 tablespoons unsalted butter
½ large white onion chopped very fine
4 ounces fresh grated Pecorino Romano cheese
3 ounces extra virgin olive oil
Salt and freshly ground black pepper
Cut cauliflower head in half and parboil in salted water(cook in boiling water) for 2 minutes.
Destem and cut the par boiled cauliflower heads into single florets, then place florets on a sheet pan and coat with extra virgin olive oil, salt and pepper.
Roast cauliflower and pitted halved calamata olives in preheated oven at 350 degrees for 15-20 minutes until cauliflower starts to brown on top.
In a 14 inch sauté pan add the chopped onion, butter and olive oil. Sauté until onions until they are translucent, taking care not to burn butter. Work over medium heat stirring frequently.
Add roasted cauliflower and calamata olives to onion mixture.
Add drained rigatoni and approximately 1 cup of pasta water, Pecorino Romano cheese, salt and freshly ground pepper to taste.
Sauté for an additional 1-2 minutes and serve on a flat plate. I like to sprinkle some toasted bread crumbs and a splash of olive oil on each plate before serving.