Fregula with Minted Cauliflower

This recipe was adapted from Food and Wine Magazine (November, 2010 issue). In this case, F&W simplified a moroccan dish.

directions

1. Preheat oven to 350-degrees.

2. Grate half of the cauliflower on the large holes of a box grater, stopping when you reach the stems. You should have about 1 cup grates cauliflower that resembles coursely grated parmesan.

3. Finely chop the stems and the remaining cauliflower. You should have about 2 cups.

4. In a saucepan, add the cauliflower, cream, water and 2 tablespoons of butter. Season with salt. Cover and cook over moderate heat unti the cauliflower is tender and the liquid if nearl evaporated - about 8 minutes.

5. Scrape the mixture into a food processor and puree until very smooth. Wipe out the sauce-pan and return the puree to it. Keep warm.

6. In a small baking dish, toss the tomatoes with the olive oil. Roast for about 10 minutes, until the skins begin to burst.

7. Meanwhile, bring a large saucepan of salted water to a boil. Add the fregula and cook until al dente.

8. Drain the fregula and return it to the pot.

9. Add the vegatable broth, the crushed red pepper and the remaining 2 tablespoons of butter and cook over low heat, stirring until the sauce is creamy.

10. Stir in the grated cauliflower and cook until just tender, about 5 minuted. Stir in the mint.

11. Spoon the cauliflower purée onto plates. Top with the fregula and roasted tomatoes and serve immediately.

serves 4