Cauliflower and Buratta Pasta

Cauliflower and Buratta Pasta

There is nothing like a big bowl of pasta. So hearty and so satisfying. In an age where pasta seems to be a bad word, I am trying my hardest to bring it back to the forefront of dinnertime. Everything in moderation, right? This cauliflower and buratta pasta is a delicious dish for two this is perfect for a week night meal.

Cauliflower and Buratta Pasta

One of my favorite ways to serve pasta is with a light pan sauce, instead of a heavy tomato sauce. In this recipe I created a pan sauce with garlic, shallots, Cambria chardonnay and butter. I tossed in some cheese and cauliflower florets as well as some olives and capers and created a delicious and easy pasta dish.

If you are gluten-free there are great gluten free pastas on the market and if you want to go one step further and make it super healthy, this dish would be great with spiralized zucchini pasta instead of the traditional pasta.

Enjoy!

Cauliflower and Buratta Pasta

Cauliflower and Buratta Pasta 

Ingredients

  • 1 head cauliflower, stalks removed and cut into small florets 
  • 1 lb dried spaghetti 
  • ¼ cup olive oil 
  • 2 Tbs. chopped shallots 
  • 1 Tbs. minced garlic 
  • 1 cup Cambria chardonnay 
  • 2 Tbs. unsalted butter 
  • 2 Tbs. assorted olives, sliced and pitter 
  • 2 Tbs. capers 
  • 8 oz burrata cheese 
  • ¼ cup grated Parmesean cheese, plus more for serving 
  • 2 Tbs. toasted pine nuts 
  • 2 Tbs. chopped mint 
  • 2 Tbs. toasted pine nuts 
  • salt & pepper to taste
  • red pepper flakes

Directions

  1. Bring a large pot of salted water to a boil. 
  2. Blanche the cauliflower for 2 minutes. 
  3. Remove cauliflower with a slotted spoon and set aside to cool slightly. 
  4. Return the water to a boil. 
  5. Cook spaghetti noodles according to instructions on package. 
  6. Reserve ½ cup pasta cooking liquid then strain pasta and drizzle with 1 Tbs. olive oil.
  7. While the spaghetti is cooking warm 2 tablespoons olive oil in a large sauté pan over medium high heat.  
  8. Pan roast the cauliflower in batches until golden brown and fork tender, about 5 to 6 minutes. Set aside. 
  9. In the same pan, heat the remaining olive oil over medium high heat. 
  10. Add the shallots, garlic and pinch of salt. 
  11. Cook for 30 seconds or until the shallot becomes translucent. 
  12. Deglaze the pan with white wine. Cook wine until reduced by half, about 2 to 3 minutes. 
  13. Add butter, olive, capers and Parmesan cheese. 
  14. Add cooked pasta and toss to combine, adding the reserved pasta liquid if needed to loosen the sauce. 
  15. Tear burrata into tablespoon pieces and fold into pasta. 
  16. Taste for salt and pepper and serve topped with mint and pine nuts and a pinch of red pepper flakes.

By: Amanda Frederickson

Pasta dinner for two.