Saturday was a big Babbo cooking day. We took on three dishes and they were all excellent. We served the Ziti with Tuscan-Style Cauliflower, the Two-Minute Calamari Sicilian Lifeguard Style, and the Olive Oil and Fresh Rosemary Cake.
This dish took about 20 minutes to prepare, which is exactly the kind of dish I like when we have several things going on with the kids. I had prepped the cauliflower, onion, garlic, and mint in the morning (after my morning coffee), so once the water for the pasta was boiling, I got the cauliflower going.
Start with the onion, red pepper, and mint, then add the cauliflower.
Then add the pasta, some of the pasta water, and grate some pecorino over each bowl. And here's the dish.
Heather described this dish perfectly after her first few bites: "Oh, this is delicious." The cauliflower is slightly caramelized, the onion gets sweet, and the mixture of the mint, onion, and cauliflower together is like a tight jazz trio, each member of the band playing their own part that, all together, creates unified harmony. I originally thought the mint would be an odd match but, trust Mario!, it hums in the background and added a unique touch that Heather couldn't place until I told her it was the mint. Keeping with the Tuscan theme, we served this with Corsignano Pecorino Tuscano, rather than Pecorino Romano.
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