This first recipe of the year is a perfect winter meal. It combines beautifully the cauliflower and the onions and its incredibly scrumptious thanks to the two gooey cheeses. I adapted it from one of The New York Times recipes and it's well delicious.
(for 2 - generous portions with leftovers)
250 gr rigatoni
1 onion, peeled and sliced
1-2 garlic cloves, minced
1/2 tsp lemon zest
1/2 finely grated parmesan
1/2 cup coarse dry breadcrumbs
salt and pepper
Boil the pasta as directed, drain when the pasta is still quite al dente, remove about 2 minutes before you would do normally. Set aside.
Wash and rinse the cauliflower. Cut it in half from top to bottom. Remove the core and any hard bit and any leaves. Cut the cauliflower into flat small pieces.
Heat oven to 200c.
Heat 3 tbsp of olive oil in a large skillet over high heat. Add the cauliflower and onions and cook until they are well caramelised and browned. Add the minced garlic. Season with salt and pepper.
Remove when the cauliflower is easily pierced with a fork. Place in a bowl. Add the cooked pasta and toss in the mozzarela, use your hands to cut in is pieces. Mix well with a wooden spoon.
Transfer to a sligthly oiled baking dish.
Top with the grated parmesan cheese and the breadcrumbs. Drizzle with olive oil.
Bake, uncovered, for about 20 minutes, until it gets nicely golden and the cheese has melted.
Recipe adapted from this recipe on The New York Times