Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Sicilian Style Pasta & Cauliflower Fill 1 Created with Sketch.

with Grana Padano Cheese

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 780 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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
Sicilian Style Pasta & Cauliflower with Grana Padano Cheese
Title
  • 6 oz Mafalda Pasta
  • 1 head Cauliflower
  • ½ lb Cocktail Tomatoes
  • 2 cloves Garlic
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Butter
  • 1 Tbsp Capers
  • ¼ cup Sliced Roasted Almonds
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Tomato Paste
  • 1½ Tbsps Golden Raisins
  • 2 Tbsps Mascarpone Cheese
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
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.

Start the cauliflower:
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.

Cook the pasta:
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.

Finish the cauliflower:
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.

Finish the pasta & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
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.

Start the cauliflower:
Cook the pasta:
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.

Finish the cauliflower:
Finish the pasta & serve your dish:
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!