Pasta Col Cavolfiore Alla Palermitana Recipes

CAULIFLOWER ALLA PARMIGIANA

Steps:

• Heat oven to 425 degrees F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
• Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick.
• Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs.
• Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

PASTA WITH CAULIFLOWER AND COLLARDS

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
• Meanwhile, in a medium pot, heat oil over medium. Add shallot and cook, stirring occasionally, until soft, about 5 minutes. Add wine and cook until almost evaporated, about 5 minutes. Add collards and cook, stirring occasionally, until bright green and crisp-tender, 8 minutes. Add cauliflower, lemon zest, and pasta. Cook until cauliflower and pasta are hot, stirring and adding enough pasta water to create a thin sauce that coats pasta, about 4 minutes. Transfer to a serving bowl and drizzle with oil. Serve immediately.