Yesterday’s dinner was this most delicious cauliflower pasta recipe ( adapted for 2) from ” New Kitchen Basics” by Claire Thomson. Although by no means a vegetarian cookbook there are so many recipes for vegetarians in this book that i am cooking from it several times a week at the moment. You can use any short pasta such as conchiglie, rigatoni or fusilli but the orecchiette holds the sauce well. You can also use the cauliflower mix as a topping for bruschetta.
Ingredients
- 1 medium cauliflower broken into walnut sized florets
- 50 ml olive oil
- 3 plump cloves garlic peeled and finely sliced
- a pinch chilli flakes optional
- 170 g dried orecchiette
- 20 g pine nuts toasted
- 20 g capers roughly chopped
- a small bunch flat leaf parsley leaves picked and roughly chopped
- juice of 1/2 lemon
- a small handful grated Parmesan to serve
- sea salt and black pepper
Servings:
Instructions
- Cook the cauliflower in a large pan of boiling salted water for 5 minutes until soft. Drain well. Return the pan to the heat and add half of the olive oil and the cauliflower.
- Add the garlic and some salt and stir well. Cover and cook for 10 minutes. Then remove the lid and add chilli if using. Stir together and continue cook, uncovered, for a further 15 minutes, Stirring and scrapping from time to time to stop it catching. Try to keep some smaller cauliflower chunks in the mix.
- Meanwhile bring a large pan of salted water to the boil and cook the pasta according to packet instructions until al dente, then drain well and return to the pan.
- Stir the toasted pine nuts, capers and parsley through the cauliflower then stir into the cooked pasta. Check seasoning adding salt, pepper and lemon juice to taste.
- Divide into two bowls then drizzle over the remaining oil and sprinkle over the parmesan before serving.
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