I made this for lunch today - it's tangy and spicy and reallly brings out the flavor of the cauliflower, i think. The salty proscuitto compliments the capers and the vegetables, and the garlic ties the flavors together with a bit of earthy richness. Serves 2.
2 tsp butter
2 tsp capers, drained
4 oz pasta, dried (i used penne rigate; orichiette would be even better)
1 small head cauliflower
1 large/2 small cloves of garlic, minced
4 slices proscuitto (di Parma style, at least.)
half a lemon
salt, pepper, chile flakes
1. Put water on for the pasta. Put a skillet of water on for the veg & sauce.
2. Cut the cauliflower into tiny florets (dime-sized, really)
3. When the pasta water boils, cook the pasta.
4. While pasta is cooking, cook the cauliflower in the skillet o' water until it's lost most of it's crunch. (5-6 minutes? Taste frequently.) Drain the cauliflower.
5. Sautée the garlic in the butter for a few minutes over medium. Toss in the capers, cook another minute. Toss in the cauliflower, cook another minute or two. Add salt & pepper to taste, and a pinch of chile flakes.
6. When the pasta is done, reserve a little bit of the water, and drain it. Toss it in with the cauliflower. Squeeze the half-lemon over the pan. Toss. Add salt, pepper, and chile to your liking. Perhaps more lemon, if you want it tarter.
7. Portion it into two wide bowls, and tear 2 slices of proscuitto over each serving.