Mrs. Vallone’s Cauliflower Sauce
This recipe comes from Mrs. Vallone, a friend of my parents. She called it Cauliflower Sauce, even though the cauliflower remains as florets when cooked. It is really spaghetti and cauliflower in tomato sauce.
Serves4 to 6
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
Recipe Coursemain course
Dietary Considerationegg-free, halal, peanut free, soy free, tree nut free, vegetarian
Mealdinner
Type of Dishpasta sauce, sauces
Ingredients
- 1 head cauliflower, cut into 1-inch florets
- 4 quarts boiling water
- 1½ teaspoons salt
- 1/3 cup olive oil
- 3 medium cloves garlic, peeled and chopped
- 1 large onion, finely chopped
- 1 1-pound can whole plum tomatoes, chopped, juice reserved
- 1 28-ounce can crushed plum tomatoes
- Freshly ground black pepper
- 5 basil leaves, minced
- 3 tablespoons grated Pecorino Romano cheese
- 1 pound spaghetti, broken into thirds
Instructions
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Cook the cauliflower in boiling water with 1 teaspoon salt until just tender, about 6 minutes. Drain the cauliflower, reserving the cooking water.
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In a large skillet, saute the garlic and onion in the olive oil until onion is soft. Add the chopped tomatoes and cook, covered, for about 6 minutes. Uncover the skillet, add the crushed tomatoes, remaining salt, and pepper, and continue to cook over medium-low heat for 15 minutes. Add the cauliflower, basil, and cheese. Stir, then cover and keep warm.
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Bring the reserved cauliflower water to a boil, add the spaghetti, and cook until al dente, tender but not mushy. Drain the spaghetti well, then add it to the sauce, mixing well to distribute the ingredients. Serve immediately.
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Variation: Add ½ cup pitted and chopped oil-cured olives to the sauce.
1993 Mary Ann Esposito
