Crispy Cauliflower Pasta Recipe
Photo: William Meppem
Serves 4
1 1/2 pounds cauliflower, trimmed and roughly chopped
1/2 cup pine nuts
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
1/4 cup oregano leaves
2 Tbsp. finely grated lemon rind
1 tsp. dried red-pepper flakes
Sea salt and cracked black pepper
1 pound orecchiette pasta
Grated Parmesan or pecorino, to serve
Place the cauliflower and pine nuts in a food processor and process until finely chopped. Heat a large, nonstick frying pan over medium-high heat. Add the oil, garlic, cauliflower mixture, oregano, lemon rind, red-pepper flakes, salt and pepper and cook, stirring occasionally, for 15 minutes, or until the cauliflower is golden. While the cauliflower is cooking, cook the pasta in a large saucepan of salted, boiling water for 8 to 10 minutes, or until al dente. Drain.
Toss the pasta with the cauliflower mixture, sprinkle with the cheese and serve.
From The New Easy (HarperCollins) by Donna Hay.
Ingredients
Directions
Place the cauliflower and pine nuts in a food processor and process until finely chopped. Heat a large, nonstick frying pan over medium-high heat. Add the oil, garlic, cauliflower mixture, oregano, lemon rind, red-pepper flakes, salt and pepper and cook, stirring occasionally, for 15 minutes, or until the cauliflower is golden. While the cauliflower is cooking, cook the pasta in a large saucepan of salted, boiling water for 8 to 10 minutes, or until al dente. Drain.
Toss the pasta with the cauliflower mixture, sprinkle with the cheese and serve.
From The New Easy (HarperCollins) by Donna Hay.
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