What's Cooking: Uncle Giuseppe's Marketplace's bucatini with roasted garlic and cauliflower
Chef Chris Perrotta shows News 12’s Lily Stolzberg how to make cauliflower pasta.
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Chef Chris Perrotta shows News 12’s Lily Stolzberg how to make cauliflower pasta.
INGREDIENTS:
10 Cloves roasted garlic
Half of a head of cauliflower
1 Cup panko breadcrumbs toasted
Parmigiano cheese
3 Tablespoons unsalted butter
1 Tablespoon dried oregano
1 Lemon
Salt to taste
1 Tablespoon chopped parsley
Bucatini pasta or any long shaped pasta
DIRECTIONS:
1. Roast a head of garlic in the oven for 1 hour at 350 degrees once cool remove
cloves and set aside.
2. Chop cauliflower roughly.
3. Put up a pot of salted pasta water.
4. In a large sauté pan on high heat add olive oil and cook cauliflower until tender
and slightly brown.
5. Add roasted garlic to cauliflower.
6. Put pasta in boiling water then add one ladle of pasta water to sauté pan add butte r.
7. Once pasta is al dente drain and add to sauté pan toss with parmigiana and
chopped parsley.
8. Plate and and top with toasted breadcrumb mixture of oregano, the zest of one
lemon, dried oregano, top with more parmigiana cheese.
