Spaghetti With Cauliflower
Recipe follows story
When I called my mom, last Sunday, to do our mother daughter check in, I told her I was making spaghetti with cauliflower for dinner. The first thing she asked, are you going to break the spaghetti like grandma did?
Of course I was going to break the spaghetti like my grandma did.
Spaghetti with cauliflower wouldn’t taste the same if I didn’t.
The spaghetti can’t be long. It’s not allowed to wrap around the fork. There’s no twirling technique involved. This is not a meal you eat delicately, this is a meal you shovel in. The short spaghetti is supposed to fall off of the fork as it’s moving from bowl to mouth at a rapid pace. Every bite is supposed to burn the back of your throat, as anything less than a heavy handed use of red pepper flakes is completely unacceptable. Shovel in, feel the burn, wash down with red wine mixed with 7up - another grandma classic. Every tiny piece of spaghetti and cauliflower will manage to slide down perfectly, don’t worry - the red pepper sting will be an afterthought -because all ingredients will have been lubed with an ample amount of olive oil.
Of course I was going to break the spaghetti like my grandma did.
Of course I was going to use too much red pepper.
Of course I was going to use too much olive oil.
My grandmother would never make this on a Sunday, but food rules for singles can be broken. This would be deemed an unacceptable Sunday dinner because every man sitting at our table would’ve been wondering where the meat plate went. No one wants raging Italian men searching for sausage when there is none to be found.
I sat comfortably as I broke tradition, knowing the recipe was the same, even if the day of the week I was inaccurate.
This nom lends itself to being transformed into another weeknight dinner and a lunch time leftover. More meals made from broken spaghetti and cauliflower this week.
Spaghetti With Cauliflower
1 lb. spaghetti (broken 3-4 times lengthwise)
1/3 c. olive oil (+ more for drizzling)
1 large onion (medium dice)
2 cloves garlic (minced)
1 T. red pepper flakes 1 head cauliflower (broken into small/medium sized florets)”
1 c. water
4 large vine ripe tomatoes (halved and cubed)
Kosher salt
1/4 c. toasted breadcrumbs and parmigiano for serving
-In a large, deep saute pan - heat olive oil over medium flame and add onions and red pepper - sauteing for 5-7 minutes
-Add cauliflower and garlic, tossing to coat, and continue to cook and turn for 10 minutes
-Add cubed fresh tomatoes, salt, and continue to toss and cook for another 10 minutes or so
-Add water and cook until cauliflower is just fork tender
-Cook spaghetti according to instructions and reserve 1 c. of pasta water
-Drain spaghetti and toss with cauliflower mixture (if your pasta doesn’t look moist enough for your liking, add in reserved pasta water little by little)
-Plate pasta and drizzle each serving with olive oil, toasted bread crumbs, parmigiano and extra red pepper flakes
