Don’t underestimate the simpleness of this dish! It is an excellent first course that is easy to prepare and very good for you. It is all cooked in 1 pot (i.e. less to clean up) and the taste is simple, yet satisfying. Not to mention beautiful with all of its green freshness. Perfect for the cold Winter months ahead. If you can boil water, you can make this Sicilian staple!

Note: The most common type of cauliflower here in Sicily is not white, but light green, as you may have noticed in the picture. The taste is very similar to the white cauliflower.

Ingredients:

1 large cauliflower, cut into florets

1 lb linguine or spaghetti pasta, broken to the same length as the florets

Olio Verde Novello

chopped parsley

salt & pepper to taste

grated Parmigiano Reggiano cheese (optional)

Instructions:

Boil the florets in 2 quarts of water salted with 1.5 Tablespoons of sea salt. When they are cooked halfway through (about 15 min.), add the pasta, and continue to cook all ingredients until al dente (about 8-10 min. more). Drain the water. Place the boiled pasta and cauliflower in a serving dish and drizzle generously with Olio Verde Novello, while still piping hot to release all of the flavors and aromas of the oil. Sprinkle with freshly cracked black pepper and fresh chopped parsley to taste and serve immediately. Pass the grated Parmigiano Reggiano cheese at the table (if offering). Serves 8 as a first course.