Hooray for Cauliflower!

Tonight, I made a beautiful penne dish with cauliflower, a greatly underrated vegetable.  Cauliflower tends to be forgotten in this country outside of raw veggie trays; a shame, because it is loaded with fiber, folate, and B and C vitamins.  Next time you're hungry for something unusual, simple, and nutritious, try this recipe that I adapted from one of Mario Batali's.  This was originally intended to be included in my vegetarian/vegan post, but limited refrigerator space dictated that I hold off on this one until today.  This is a vegan dish.

Penne with Sauteed Cauliflower

1 pound penne
olive oil
2 cloves garlic, minced
1 small onion, minced
1 t. dried chipotle pepper flakes
1 bunch mint, chopped
1 head cauliflower, sliced into florets
1/4 c. white wine
salt and pepper to taste

Bring a large pot of salted water to a rolling boil. 

Meanwhile, heat the olive oil in a large pot over medium-high heat.  Add the garlic, onion, chipotle, and mint, and saute until the garlic and onion begin to soften.  Do not let them brown.  Next, add the cauliflower and the wine, and reduce to a simmer.  Cook for 10 minutes, stirring occasionally, and cook the pasta while the cauliflower is simmering.

Once the pasta is fully cooked, drain the pasta and add it to the pot with the cauliflower.  Add another splash of olive oil, season with salt and pepper, and serve hot.