Potatoes and cauliflower 

Do you have useful ideas for lunch and dinner? 

Here I thought of a nice baking pan of cauliflower and baked potatoes that is ideal in this period. Normally blanch the cauliflower and add some other ingredients putting everything in the oven. 

Today I want to enrich my usual recipe with potatoes and provolone cheese, which among other things is my secret ingredient to make everyone eat cauliflower. Try this new version of pasta and cauliflower and potatoes and I'm sure it will conquer you at the first taste, a simple dish but rich in taste. 

Since this side dish is quite rich, it can be considered a single dish: it is excellent for an impromptu dinner, satiating the stomach and palate! Ready to prepare cauliflower and baked potatoes? 

Come on, let's get to work!

INGREDIENTS

  

1 cauliflower

1 large or 2 medium potatoes

300 g mixed pasta

3 tablespoons oil

2 cloves of garlic

parsley

salt

chili pepper

grated pecorino cheese to taste

GUIDELINES

 

In a thickly bottomed pan, brown the garlic cloves with oil and chili, add the previously washed cauliflower florets and the peeled potato cut into cubes. Cook for 5 minutes, stirring occasionally. Remove the garlic and add about 300 ml of water, season with salt and cook over low heat with the lid for about 30 minutes until the florets and potato are tender. Add about 300 ml of hot water and add the pasta. Cook the pasta following the instructions on the package, season with salt. Turn occasionally with the wooden spoon so as not to stick the pasta on the bottom of the pot, if needed add a little water. The final result must be a moist but creamy paste. Turn off the heat, add a little' grated pecorino cheese and mix well, complete with fresh parsley and serve.