Spaghetti No. 3 with cauliflower and sun-dried tomatoes

This recipe combines one of the most typical winter vegetables with the memory of summer that dried tomatoes bring us with their warm colors and intense flavor.

Ingredients for 2 people :

Preparation :

  1. Soak the dried tomatoes in a bowl of boiling, unsalted water. Let them rehydrate for 30 minutes.

  2. Clean the cauliflower by removing the base and separating the florets. Blanch them in boiling water without salt for 15 minutes. Meanwhile, cut the onion into very thin slices. In a saucepan, fry the onion in extra virgin olive oil, flavouring with a few sage leaves.

  3. Drain the cauliflower and continue cooking in the pan with the onion. Add a little pepper, sauté briefly, then add a ladle of unsalted boiling water. Mash the cauliflower with a wooden fork. Take the rehydrated sundried tomatoes, roughly chop them and add them to the pan.

  4. In a pot of boiling salted water, cook the gluten-free spaghetti al dente (one minute less than indicated on the package). Mix them in the pot, adding a ladle of the cooking water.

  5. Remove from heat, add a little extra virgin olive oil, pecorino and serve . Buon appetito!