Purple Cauliflower and Pasta Recipe

Purple Cauliflower and Pasta! When I made this recipe to add to my vegetable pasta recipes page I thought of my girlfriend Karen. She is so crazy about purple she calls it an obsession.

But what a brilliantly colored Italian pasta recipe tradition with an artistic twist! It looked so pretty on the plate I almost didn't want to eat it.

Almost!

If you are a vegetarian pasta with vegetables might be a pretty big part of your diet so I'm sure you like to keep it creative by using interesting combination's of foods and colors. After all we eat with our eyes first.

This is a Southern Italian tradition combining Rigatoni, pine nuts and raisins. Raisins are a big part of the Southern Italian Region and are as abundant as charming Italian waiters.

You'll find them in Southern Italian pesto recipes, seafood dishes, as well as luscious desserts and sweets.

Pasta with Cauliflower Ingredients:

1 lb of Rigatoni pasta, cooked al dente
1 head of purple cauliflower cut into florets
⅓ cup of toasted pine nuts
½ cup of golden raisins
some chopped parsley
½ cup Olive Oil
¼ cup of grated parmigiano
4 cloves of sautéed, crushed garlic

Kitchen Tools:

Large saute pan
Garlic crusher
Colander
Cheese grater
Cutting board
Chopping knife
Large pot
Medium pot

Cauliflower and Pasta Preparation:

Boil a large pot of water and a medium pot of water at the same time. The large pot is to cook the Rigatoni. Cook it al dente, toss in a drizzle of olive oil and set aside.

The small pot is to steam the cauliflower. Cook it till it's steamed but still firm, drain and set aside.

Saute the Crushed garlic in a pan coated with Olive oil. Then add the pine nuts, then the raisins and then the purple cauliflower. When they are well blended you can add the rigatoni and the olive oil and toss.

Remove from heat and blend in the grated parmigiano cheese.

Isn't it beautiful?
Que Bella!

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