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Sicilian Style Pasta & Cauliflower
with Grana Padano Cheese
30 minWellness at Blue Apron
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2 Servings
- Est. 780 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In this dish, cauliflower combines with raisins, capers, crushed red pepper flakes, and more to introduce a deliciously salty-sweet element to frilly Mafalda pasta. It’s all tossed in a light tomato sauce, which gets a touch of creaminess from mascarpone cheese.
Get Cooking
fresh
ingredients
Title
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6 oz Mafalda Pasta
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1 head Cauliflower
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½ lb Cocktail Tomatoes
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2 cloves Garlic
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0.7 oz Grana Padano Cheese
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1 Tbsp Capers
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2 Tbsps Butter
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¼ cup Sliced Roasted Almonds
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¼ tsp Crushed Red Pepper Flakes
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2 Tbsps Tomato Paste
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2 Tbsps Mascarpone Cheese
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1½ Tbsps Golden Raisins
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut the head into small florets. If necessary, peel the garlic, then roughly chop. Quarter the tomatoes; place in a bowl and season with salt and pepper. Stir to coat. Grate the Grana Padano cheese on the small side of a box grater.
2
Start the cauliflower:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower florets and cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter) and loosely cover the pan with aluminum foil. Cook, without stirring, 3 to 4 minutes, or until browned and softened.
3
Cook the pasta:
While the cauliflower cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Finish the cauliflower:
Add the tomato paste to the pan of cauliflower. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the chopped garlic, capers, raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the finished cauliflower, seasoned tomatoes, butter, mascarpone cheese, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta garnished with the grated Grana Padano cheese and almonds. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut the head into small florets. If necessary, peel the garlic, then roughly chop. Quarter the tomatoes; place in a bowl and season with salt and pepper. Stir to coat. Grate the Grana Padano cheese on the small side of a box grater.
2
Start the cauliflower:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower florets and cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter) and loosely cover the pan with aluminum foil. Cook, without stirring, 3 to 4 minutes, or until browned and softened.
3
Cook the pasta:
While the cauliflower cooks, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Finish the cauliflower:
Add the tomato paste to the pan of cauliflower. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the chopped garlic, capers, raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the finished cauliflower, seasoned tomatoes, butter, mascarpone cheese, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta garnished with the grated Grana Padano cheese and almonds. Enjoy!
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