I saw this package of baby cauliflower at Trader Joe’s while I was looking for broccolini. It sort of had the same form factor as broccolini so I decided to try it in this week’s pasta.

I did all the mise en place earlier in the day so everything would be ready when dinner time rolled around. Since I figured the stems of the cauliflower would need to cook longer I chopped them up separately and kept the florets for a last minute addition.

As the pasta water was coming up to a boil I cooked mushrooms, then, onions, and garlic in a couple of teaspoons of olive oil. As John put the pasta in I added the stems and a little of the boiling pasta water. John gave me an additional cup of pasta water before he drained the fusilli. I added the florets to my pan, he dumped in the pasta, I added a half cup of the water and a little more olive oil, stirred it all together and we were done.

My take on using the baby cauliflower is that they are attractive in the dish but do not add the flavor punch you get from broccoli, broccolini, or greens. We finished our dishes with parmesan cheese. Omit or substitute for a vegan/vegetarian entree.