Cauliflower from Another Planet
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Italian
Serves: 4
Ingredients
  • Several heads of Romanesco (depending on size)
  • 1 tablespoon salt
  • 1 lb. Brussels Sprouts, trimmed and halved
  • 3 tablespoons extra virgin olive oil
  • 1 small red bell pepper, slivered or cut into small pieces
  • ¼ cup white wine
  • Sea salt and freshly ground pepper
  • 8 ounces of medium shells
  • 2 tablespoons Chipotle flavored olive oil (or use regular extra virgin olive oil and red pepper flakes)
  • 2-3 garlic cloves, pressed
  • 2-3 teaspoons Dijon mustard
  • 1 large lemon, zested and juiced
  • Sea salt and freshly ground pepper
  • (optional additions for noon-vegans: up to 2 tablespoons unsalted butter and/or freshly grated Parmesan cheese, to taste)
Instructions
  1. Cut the base of each head of Romanesco, remove leaves, and separate into small flowerettes. Put the flowerettes in a steamer. Bring a large pasta pot of water to a boil, add the salt, and immerse the separated flowerettes into the pot of water. Steam for about 9 minutes. (I started tasting them at about 3 minutes, and then again at 6 minutes, and then at 9 minutes. I thought 9-10 minutes was just about perfect, but you may want yours cooked a little less or more, depending on the size of your flowerettes, and your own taste preferences.)
  2. Before you remove the steamer basket, have a pitcher of ice cubes ready. Put the steamer basket in a colander, and pour on the ice cubes. You want to cool down the Romanesco quickly to preserve its lovely color. Remember, you are leaving the rest of the hot water in the pasta pot so you can cook your shells.
  3. Meanwhile, arrange the Brussels Sprouts, cut side down, in a large nonstick skillet. Drizzle the olive oil over the sprouts, cover the skillet, and cook over medium-high heat for 5 minutes until the cut sides of the sprouts are starting to brown.
  4. Uncover the skillet and add the red pepper slivers. Add the white wine and continue to cook uncovered for about 5-6 more minutes. Using your spatula or gongs, move the sprouts around so that they continue to brown and soften. The sprouts should be well browned on the cut sides, and tender.
  5. While the sprouts are cooking, you are going to make your sauce and cook the pasta.
  6. Bring the pot of water back to a rolling boil and add the medium shells. Cook the shells for about 10-12 minutes, or according to package directions. Cook until al dente. Reserve 1 cup of hot pasta water.
  7. While the pasta is cooking, put the Chipotle flavored olive oil (or olive oil and red pepper flakes) in a small bowl, along with the pressed garlic, Dijon mustard, the lemon zest and juice, sea salt, and freshly ground pepper.
  8. Remove any unmelted ice cubes from the cooled down Romanesco, and dump the cooled Romanesco into the colandar. Pour the pot of hot water and cooked shells into the colander, which will reheat the Romanesco without destroying the color you've worked so hard to preserve.
  9. Put the cooked shells and Romanesco into skillet with the Brussels Sprouts, add the sauce (the olive oil, garlic, Dijon mustard, and lemon mixture). Loosen the sauce with the hot pasta water. Taste and adjust seasonings, adding a bit more salt and pepper, if you think it's needed, as well as the optional unsalted butter.
  10. Serve in large pasta bowls, along with a sprinkling of the optional Parmesan. But honestly, taste it first before automatically adding cheese. It's very good without it!
Notes
© 2020 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/cauliflower-from-another-planet/