It’s the season for cauliflower and I am a big fan, so it always makes me happy to prepare some.

Until recently I would either eat it raw, steam it to melty-crunchy, or make a puree or a soup for some classic recipes. Or use Indian inspiration and cook it with spices.

Yet this year I started to make a sauce for pasta with it, like you would with broccoli. My first attempt was good but needed a bit more elaboration. My attempt today reached the perfection I was expecting. So here is my recipe. Simple but so delicious.

Cauliflower pasta (for 2 servings)

• 120g of dry short pasta (I used farfalle, but penne, macaroni etc… would work very well)
• 1/2 cauliflower
• 2tbs of olive oil
• Salt, pepper, turmeric, paprika

Boil the pasta. Steam the cauliflower until very mushy.

In a pan, puree the cauliflower and add the olive oil and the salt, pepper, turmeric and paprika, a pinch of each. Stir well. Add the cooked and drained pasta, stir to obtain a well mixed mix. Serve.

You can add grated parmesan on top if you like it.