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Recipe

Cauliflower with Farfalline, Brown Butter, Garlic, & Parsley

Mint

Cauliflower is typically best in the winter months though small farmers have had great success with a range of varieties so that we now have a nearly year-round supply of locally grown cauliflower, some in beautiful colors—including deep yellow, known as Cheddar, purple and green, along with traditional cream-colored cauliflower.

  • Serves 3 to 4

Ingredients

  • 4 tablespoons brown butter <>
  • 6 garlic cloves, peeled and very thinly sliced
  • Kosher salt
  • 10 ounces farfalline, or other small pasta
  • 1 small cauliflower, broken into small florets

Directions

  1. First, make the brown butter. Pour four tablespoons into a small sauté pan set over low heat, add the garlic and cook very gently until the garlic turns pale golden brown.

  2. Working quickly, use a slotted spoon to transfer the garlic to absorbent paper. Set both the garlic and the butter aside.

  3. Bring a large pot of water to a boil, add a tablespoon of kosher salt, and cook the farfalline according to package directions until it is just done.

  4. Drain but do not rinse the pasta; put it into a wide, shallow serving bowl.

  5. Meanwhile, steam the cauliflower over simmering water until the florets are just tender when pierced with a bamboo skewer; do not overcook. Toss with the cooked pasta.

  6. Quickly heat the butter and pour it over the cauliflower and pasta; toss gently but thoroughly.

  7. Scatter the garlic on top, season with salt and pepper, add the parsley, and toss thoroughly. Enjoy hot.

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