“Cauliflower is nothing but cabbage with a college education” Mark Twain

This time of the year.. it seems that fresh cauliflower is everywhere!.…  Take advantage of the fresh, local cauliflower available  and use it in a pasta dish. Orecchiette (little ears) pasta pairs well with this dish.

Orecchiette Pasta with Cauiflower & Pecorino

*1 lb Orrecchiete Pasta
*1 lb fresh, red, ripe tomatoes (plum or vine ripened)
*1/2 lb fresh cauliflower-(florets only)
*1 clove garlic
*1 small onion finely chopped
*1 sage leaf
*1/4 cup freshly  grated pecorino cheese
*pinch of dried thyme
*pinch salt and pepper
*2 tablespoons olive oil
Finely chop garlic, onion, place in saute pan with olive oil. Saute for 30 seconds. Filet tomatoes and place in saute pan, add in thyme, pinch of salt and pepper.
In a pot of salted boiling water, place in pasta, after 5 minutes place in cauliflower, cook till pasta is al dente. Drain in colander. Place pasta  in sauce and toss gently. Sprinkle on pecorino cheese and freshly grated black pepper,serve.
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See You on:
*October 13-15th, Valley Forge Casino, TASTE Philly Wine and Food event for my book signing and cooking demo
*October 28th, Holiday Appetizer Class at Casa Casale in Peddler’s Village in Lahaska,Pa. Call Michelle to register at 215-794-1474 registration is limited
*November 18-19, TASTE Lancaster Food, wine and Spirits Show for my book singing and cooking demo