1 cauliflower head, cut into florets 1 lb. gf penne 2 teaspoons olive oil 1/2 cup onion, chopped 2 large garlic cloves, minced 1/2 cup dry white wine 1 Tablespoon fresh oregano, chopped 1 Tablespoon fresh basil, chopped 1 teaspoon hot red pepper flakes 1 14.5 oz. can of diced tomatoes, undrained Salt and freshly ground black pepper 1/4 cup freshly grated Parmigiano-Reggiano cheese Italian parsley for garnish
Bring a pot of salted water to a boil over high heat. Add the cauliflower florets and cook for about 5 minutes or until just tender. Remove the cauliflower with a slotted spoon and transfer to a medium bowl. Add the gf penne to the boiling water. Cook until al dente. Drain the pasta.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onions; sauté for 3 minutes. Add the garlic; sauté for 30 seconds. Add the blanched cauliflower to the pan; sauté for 5 minutes, stirring and breaking up the cauliflower into bite-size pieces. Add the white wine, oregano, basil, red pepper flakes, and tomatoes to the pan and simmer for 5 minutes or until the cauliflower is very tender. Adjust seasonings to taste with salt and freshly ground black pepper. Pour mixture over the penne and toss to coat. Garnish with parmesan cheese and Italian parsley.
We used Tinkyada’s gf penne in this recipe. To purchase this product please click the link below in our Recommended Tools section.