Dish

Conchiglie al cavolfiore

Conchiglie pasta with cauliflower

Conchiglie al cavolfiore is a dish that is made with pasta shells that are cooked until they are al dente. The cauliflower is then cooked until it is tender and added to a creamy white sauce that is made with milk, butter, and Parmesan cheese. The dish is then baked until it is golden brown and bubbly. This dish is perfect for a quick and easy dinner.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Conchiglie al cavolfiore is a dish that originated in the southern regions of Italy where cauliflower is a common ingredient in many dishes. The dish is typically served during the winter months when cauliflower is in season.

Dietary considerations

This dish is suitable for vegetarians as it does not contain any meat. It is also suitable for those who are allergic to gluten as it can be made with gluten-free pasta.

Variations

There are many variations of this dish that use different types of pasta such as penne or fusilli. Some variations also use different types of cheese such as Gorgonzola or Fontina.

Presentation and garnishing

This dish can be presented in a rustic style with a simple garnish of fresh parsley or basil. It can also be presented in a more elegant style with a sprinkle of Parmesan cheese and a drizzle of olive oil.

Tips & Tricks

To make the white sauce for this dish, it is important to use good quality milk and to cook the sauce until it is thick and creamy. It is also important to cook the cauliflower until it is tender and to season it well with salt and pepper.

Side-dishes

This dish can be served with a side of garlic bread or a simple green salad. It can also be served with a side of roasted vegetables such as carrots, potatoes, and onions.