Pretend Cooking Show: Cauliflower Cavatelli

Video Description

#PretendCookingShow: Cauliflower Cavatelli. *never before seen, from the vault* I’ve known Daniele Uditi since he first moved to LA to make his—now Pizzana famous—pizza. He was with our family for occasions made more special by his ebullient presence and perfect pizza and pastas. A couple of years ago, Daniele and I decided to make a quick(!), easy(!), fancy meal together—here you go: Sea Bass with Pea Puree and Cauliflower Cavatelli. There isn’t enough space to give you the recipes for everything, so I’m only including the pasta. He cooks by vibes only, so good luck on the below, an appoved-by-Daniele estimation. Ciao! . Cauliflower Cavatelli by @danieleuditi Ingredients: For Pasta: - 2 cups semolina flour - 2-3 cups water . For Cauliflower Sauce: - 1 head cauliflower, florets (smaller is better) - 1 shallot, finely chopped - ¼ cup plus 3 Tbsp EVOO, divided - Squash blossoms, roughly chopped, to garnish - Salt . Directions: 1. Mound flour and make a well in the middle. Add 1 cup of water and start combing with your hands. Slowly add water until all flour is combined, do not worry if it’s smooth. Cover and let rest for 10 mins. 2. Combine EVOO, shallot, cauliflower and salt in a sauté pan over medium heat, let steep until mushy. Slowly add water as necessary. 3. At the 10 min mark on dough, knead a few passes and let rest for 10 more mins. 4. Put all of the cauliflower mix from pan into blender. Blend, then add 2 Tbsp of olive oil on a lower speed. Set aside. 5. Start pot of water to boil. 6. Cut a wedge of dough (~¾ in) from ball. Roll wedge into rope of even length. Cut ½ inch segments from the rope and hit with a little flour so they don’t stick. Press the middle of the segment and gently roll backwards to curl. Repeat for all. Add to boiling water and cook to desired thickness, ~5 mins. 7. While noodles are cooking, add three ladles of salted pasta water to a sauté pan. Add ½ cup of cauliflower puree to water and cook down. When pasta is cooked, add to sauce to finish. Add 1 Tbsp EVOO and ½ ladle of pasta water, stir. Stir in chopped squash blossoms, if fancy. 8. Plate. Add another squash blossom if extra fancy. 9. YUM. (original post date: 1/31/2025 via http://www.instagram.com/jennifer.garner)