A very simple and tasty first course that combines cauliflower with the strong flavor of dried tomatoes with a truly special result.
Ingredients (for 4 people)
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Pasta 300 gr.
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Cauliflower 1 medium
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Extra virgin olive oil 50 gr.
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Sun-dried tomatoes 4-5
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Guanciale 80 gr.
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1 medium onion
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Salt to taste
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Parmesan cheese 30 gr.
Clean the cauliflower by removing the outer leaves and cut it so that you get many small florets. Cook the florets in a pot with water and salt for about 7-8 minutes.
Drain the florets, chop the guanciale, onion and sun-dried tomatoes (which you have previously softened in warm water for 20 minutes). If you use tomatoes in oil, you don't need to soak them, just drain them well from the oil.
Brown the onion with the bacon.
Add the sun-dried tomatoes. Sauté for 2 minutes.
Add the cauliflower.
Cook for 10 minutes over low heat, adding a ladle of cauliflower cooking water or water.
Pour the pasta into the sauce adding the Parmesan cheese. I used lasagna, but you can also use tubettoni or long pasta such as bucatini or spaghettoni.
Mand add a ladle of pasta cooking water, if necessary.
The dish is ready, a little more Parmesan cheese and enjoy!
