GEMELLI WITH ROASTED CAULIFLOWER AND COCONUT CURRY SAUCE

INGREDIENTS

• 3 pounds Barilla Gemelli
• 2 medium yellow onions, thinly sliced
• 9 cups thinly sliced Napa cabbage
• 3 tablespoons minced ginger
• 1/3 cup madras curry powder
• 24 ounces vegetable broth
• 1-1/2 cups toasted cashews, coarsely chopped
• 5 tablespoons safflower or canola oil
• 9 cups small cauliflower florets
• 3 cloves garlic, mince
• 3 red chile peppers, thinly sliced
• 42 ounces coconut milk
• 1-1/4 cups chopped cilantro

PREPARATION

1. 1. Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook for half the time directed on package. Drain; drizzle lightly with oil to prevent sticking. Place pasta flat on sheet trays to cool in blast chiller or cooler. Store in zipper-style plastic bags; refrigerate.
2. 2. Heat oil in large rondeau on medium heat; add onion, cauliflower and cabbage. Sauté 5-7 min. or until well browned. Add garlic, ginger, chile and curry powder; cook 1-2 min. stirring frequently.
3. 3. Stir in coconut milk and broth; gently scrape fond from bottom of pot. Remove from heat.
4. For each serving, to order:
5. 1. Reheat 1 cup coconut curry sauce and vegetables in skillet.
6. 2. Reheat 1 cup pasta in simmering water. Drain; add pasta to sauce in skillet.
7. 3. Season mixture with salt and pepper to taste.
8. 4. Garnish each serving with cilantro and cashews.