Fregola with Minted Cauliflower

1. 1

   Preheat the oven to 350.

2. 2

   Grate half of the cauliflower on the large holes of a box grater, stopping when you reach the stems; you should have about 1 cup of grated cauliflower that resembles coarsely grated parmesan.

3. 3

   Finely chop the stems and the remaining cauliflower; you should have about 2 cups.

4. 4

   In a saucepan, add the chopped cauliflower, cream, water and 2 tablespoons of the butter; season with salt.

5. 5

   Cover and cook over moderate heat until the cauliflower is tender and the liquid is nearly evaporated, 8 minutes.

6. 6

   Scrape the mixture into a food processor and puree until very smooth.

7. 7

   Wipe out the saucepan and return the puree to it; keep warm.

8. 8

   In a small baking dish, toss the tomatoes with the olive oil.

9. 9

   Roast for about 10 minutes, just until the skins begin to burst.

10. 10

    Meanwhile, bring a large saucepan of salted water to a boil.

11. 11

    Add the fregola and cook until al dente.

12. 12

    Drain the fregola and return it to the pot.

13. 13

    Add the vegetable broth, the crushed red pepper and the remaining 2 tablespoons of butter and cook over low heat, stirring until the sauce is creamy.

14. 14

    Stir in the grated cauliflower and cook until just tender, about 5 minutes.

15. 15

    Stir in the mint.

16. 16

    Spoon the cauliflower puree onto plates.

17. 17

    Top with the fregola and roasted tomatoes and serve immediately.

* Per serving · 4 servings · Values may vary.