It seems strange posting about a pasta dish while Chicago is caught in the midst of a heatwave! Temps in the 90s all week with highs over 100 a couple of days.
So maybe you need to wait a few days to try this one out. It was a great dish that could work year round. We did the cauliflower in a cast iron skillet on the grill in our quest to do as much of our cooking outside as possible. However, it can be done on the stove top just as easily.
We served this with a grilled lamb chop and side of sauteed beet greens.
1 Pound penne rigate pasta
1 Head cauliflower, broken down into florets
2 Small, red Thai chilies, seeded and sliced*
4 Cloves garlic, minced
Dry, unoaked, white wine (we used an Orvieto)
Olive oil
Salt and pepper
Handful fresh chopped parsley
1/4 - 1/2 cup grated parmesan cheese
*Substitute a fresh red chili or crushed red pepper flakes depending on availability
- Bring a large pot of salter water to boil. Cook pasta until al dente and drain.
- On the grill or stove top, heat approx. 2 Tbsp olive oil. Add garlic and chilies and saute until fragrant. Add cauliflower and season with salt. Cook until softened, splashing the pan with white wine as needed to cool the pan and prevent the garlic from browning.
- Combine cauliflower, pasta, parsley, parmesan, and 1 Tbsp olive oil in a large bowl and toss to combine. Add fresh ground pepper to taste.
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