Cauliflowers are rich in vitamin C, folic acid and potassium. Low in sodium, which makes it a good choice for those on low-salt diets, and low in calories. Whether they are white, green or purple, they are simply healthy.
1In a pan, add oil, chopped onion and minced garlic. Saute’ briefly, add tomatoes and simmer for 15 or so.
2In the meantime, fill a large stockpot with water and bring to a boil; add cauliflower and salt. Cook for about 5 minutes, until cauliflower is half-cooked and not yet fully tender. Drain the cauliflower. Reserve some of the cooking water. Separate the cauliflower florets and add to the tomato sauce. Continue to simmer an additional 10 minutes until cauliflower is tender. Salt and black pepper to taste.
3In another pot, bring water to a boil, add pasta and cook al dente. Drain pasta. Add cauliflower sauce over pasta. Sprinkle the chopped parsley and add an abundance of shaved Parmigiano. If dry, add some of the reserved cooking water.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.