Cauliflower and Pancetta Pasta Recipe | BuonaPappa

Cauliflower and Pancetta Pasta. 3 ingredients only, ready in 20 minutes!
How to offer more vegetables to your toddlers? Mix them with some of their favorite foods.
I bought a giant cauliflower at the Farmer's market. I knew that if I served it to the kids simply roasted or boiled they would only eat a few bites of it. So...I combined it with two of their favorite foods: pasta and pancetta. They asked for seconds!

The recipe is super simple and only needs:
1 lb short shaped pasta
1 medium cauliflower (or half of a big one), florets only, roughly chopped
6 oz. pancetta in slices (160gr), chopped in small pieces
4 garlic cloves, sliced
4 Tbsp olive oil
1 tsp sea salt
5 Tbsp Parmesan cheese

Procedure:
In a large skillet heat the olive with the garlic up until the garlic becomes golden brown. Add the cauliflower florets, stir and cook for 1 minute. Add 1 cup water. Reduce the heat to a simmer, cover and cook for 8/10 minutes up until the cauliflower will be tender enough to be mashed with a fork.
Remove half of the cauliflower and puree them into a smooth cream. Add them back to the cauliflower mash. In a small skillet cook the pancetta up until golden brown. In a separate pot cook the pasta following the directions on the packaging. Drain the pasta and reserve 1 cup of starchy boiling water. Combine the cauliflower with the pasta and the pancetta. Add the reserved water as needed to thin the sauce. Add the Parmesan cheese. mix and serve. Yum!