- Hot Pepper Flakes
- Chicken Stock
- Unsalted Butter
- Olive Oil
You need some cauliflower that’s been cut into small pieces some chicken stock garlic hot pepper flakes, parsley ,some olive oil, salt and pepper and a few additional ingredients which we’ll get to when the time comes but for now let’s get right into the cooking and the first thing you want to do is get a big pot fill it with water generous sprinkling of salt and bring that to a boil that’s for the pasta and now what I’ve got here is a really large skillet with a couple tablespoons a few tablespoons of olive oil preheating into that I’m going to add in my garlic because I’m preheating over about medium heat so I’m going to let the garlic sizzle up a bit.
I want that to be a lovely golden brown color now does seem like there’s a lot of olive oil in here there’s only about three tablespoons but this is a really important part of the sauce so, you just can’t skip it you could dry but I just don’t think I’ll taste as delicious this is looking really good actually so, I’m going to add in my hot pepper flakes now but it can still up for about 30 seconds more with the garlic add in my cauliflower and all out of there now. I am a person that loves cauliflower.I love roasting it I love making salads out of it I love sauteing it I love it soups love cauliflower so,I’ll definitely be sharing more cauliflower.
When I use this short big atony brings me back to itty bitty kid that just loved being in the kitchen and a lot of food so, I figured I’d share this recipe with you since it is so simple now I’m going to season my cauliflower with some salt and pepper and I’m going to let this cook for a good maybe seven or eight minutes or until you know most of the side of the cauliflower have developed like a nicely toasted golden brown color then I’ll show you the next step this looks great exactly. how I want it so now I’m going to add in some chicken stock you can use vegetable stock if, you want to this is just what I happen to have on hand and I’m gonna let this cook you can tell its out swimming in chicken stock and that’s good. I’m going to let this cook for about 15 minutes or until the cauliflower.
What’s going to make the sauce when you can toss it all together perfection so after about 10 minutes of this being you know on its way add the pasta to your boiling water so it’s kind of all gets done at the same time and I’ll meet you back here to go through the final stages of this guy’s looking awesome now, I’m going to add in just a splash of the starchy cooking water that we had boiling the pasta and only about a 1/2 a cup that’s going to help thicken the sauce. we’re going to add some unsalted butter then well that’s melting.I’m going to add in my drained pasta give us a really good toss this is going to cook together for about two minutes super-important loops it’s super important but right now.I want to sprinkle in a good maybe 3/4 to 1 cup of the best quality parmigiano-reggiano you can get your hands on this really is kind of the thing that makes it that creamy luxurious rich tasting yet simple sauce that is unbeatable.
5I think in my opinion I can’t tell you how many times as a kid we would eat pasta or rice or anything like that with just butter and lots of parmigiano-reggiano best so I’m going to grate that in looking awesome going to add in some parsley not all of this just some this is pretty much good looks great smells better the sauce as you can see has really clings on to that pasta all right I’m going to put this into a large bowl serve this up family-style now you could if you wanted to serve it.