Mezze Maniche with Cauliflower, Fennel, and Red Onion Recipe

Mezze Maniche with Cauliflower, Fennel, and Red Onion

Serves 4 to 6

Aromatic fennel seeds plus the mild anise flavor of fresh fennel add a herbal, floral note to this dish. For best taste, let the onion take on a bit of color. This is a flavor-packed vegetarian pasta that doesn’t even need any cheese, which makes it a great vegan option. Regular red onions work, but if you find the oblong, shiny red Tropea onions, even better. A treasure of the Calabrian table, these onions are a bit sweeter than regular red onions. Mezze maniche means “short sleeves.”

8 ounces mezze maniche
¼ cup extra-virgin olive oil
1 teaspoon fennel seeds
¼ teaspoon crushed hot red pepper
1 medium red onion, thinly sliced
½ teaspoon coarse salt
1 cup thinly sliced fresh fennel (about 3 ounces)
½ medium head cauliflower, separated into small florets (about 3 cups)
Chopped flat-leaf parsley and fennel fronds, for garnish

In a large pot of boiling salted water, cook the pasta until al dente, 12 to 14 minutes. Do not drain.

Meanwhile, in a large heavy skillet, heat the olive oil over medium high heat. Add the fennel seeds and hot pepper and cook for 30 seconds. Add the onion and salt. Sauté for 1 to 2 minutes, until the onion softens. Add the fennel and continue to cook, stirring occasionally, until the fennel is softened and the onion starts to color, about 5 minutes.

Push the onion and fennel to the side of the pan, add the cauliflower, and continue to cook, stirring once, for 2 minutes, then toss with the onion and fennel. Ladle 1 cup of water from the pasta into the pan and continue cooking until the cauliflower is tender but still holds its shape, 5 to 7 minutes. If the vegetables become dry, add a bit more pasta water.

As soon as the pasta is al dente, ladle another ½ cup of the cooking water over the vegetables. Then drain the pasta, add to the skillet, and toss to mix with the vegetables. Simmer, stirring and scraping up any browned bits from the bottom of the pan, for 1 to 2 minutes. Serve garnished with a sprinkling of chopped parsley and fennel fronds.

This recipe was featured in Frances Mayes's Substack last year. Visit her most recent musings here: https://francesmayes.substack.com/ 

Photo by and © Steven Rothfeld