Purple Cauliflower and Sundried Tomato Penne

 

Once in a while I will find purple or orange cauliflower at the grocery store and I have to grab it and make something with it. I opted for the purple one and turned it into a simple cauliflower and penne pasta dish. This pasta dish is created in its simplest form with only a few ingredients and focuses on bringing out the natural flavors of the main ingredients. It’s only seasoning is salt and pepper. Let’s get to it.

 

 

I always used the white cauliflower and honestly, this is my first time cooking with the purple. I wanted to retain the vibrant purple color in the dish but was not sure if it would once I cooked it. The above picture of the raw cauliflower is its natural color, the phote has not been photo shopped.  I thought I would blanch the cauliflower first to see if I can “seal” the color. An experiment that seemed to have worked. Not sure if I just sauteed it if it would caramelize too much by the time it became tender. By blanching it, I cooked it through enough so I did not have to sautee it too much. This dish will be just as delicious with regular cauliflower.

 


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Print Recipe
Purple Cauliflower and Sundried Tomato Penne
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Cook 1/2 pound of mezze penne according to package directions. Strain when fully cooked.
  2. Bring 5-6 cups of water to a boil in a large pot. In the meantime, cut cauliflower florets. Slice onion and sundried tomatoes, set aside in separate bowls. Once water is boiling add a good pinch of salt to the water and add the cauliflower florets. Boil for three minutes. Remove and strain, set aside. Do not throw water out.
  3. In a large sautee pan heat olive oil and sautee onion until caramelized and translucent. Add cauliflower florets and sautee for 2 -3 minutes longer. Add pasta, saundried tomatoes, salt and pepper. Stir and add about 1/3 cup of the water that remained from the cauliflower florets.
  4. Serve and garnish with red crushed pepper for a hint of heat.

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