Tuesday 2 June 2020

Pasta with roasted cauliflower

10 minutes to prepare Serves 4




Is there any thing better than roasted cauliflower?

Over here, we can eat an entire tray in just a few minutes (oops!). So why not make it into a main dish?

Meet this Roasted Cauliflower Pasta.
It has tender, caramelized cauliflower: sweet, and garlicky. Then it’s got al dente pasta that’s covered in a quick Pecorino cheese pan sauce.
Top it all off with freshly ground pepper and well: it’s an explosion of flavor.
Here’s how to make our new favorite pasta.

Here's what you will need for the 4-serving recipe:

320 g pasta
200 g cauliflower
1 clove garlic
100 g grated Pecorino cheese
EVO oil
salt and pepper

  1. To prepare this pasta with cauliflower, start by cleaning the cauliflower: remove damaged leaves and the external stems which are hard and fibrous. Keep aside the inner stems and free all the cauliflower florets from the core, one by one
  2. Pour 1 l of water in a large pot and bring to boil. As soon as the water boils, dip cauliflower in the pot, and go on with the cooking for about 10 minutes
  3. Drain the cauliflower and keep the boiling water aside
  4. Braise the garlic with 2 tablespoons of EVO oil until it becomes golden, then add the cauliflower. Roast them for 5 minutes to make them tasty and crispy
  5. Boil the cauliflower water in a pot (adding some more water if needed). Pour pasta and let it cook for 2 minutes - please refer to the time instructions reported on the package -
  6. Meanwhile, take about half of the roasted cauliflower and put it in a blender, together with 1 ladle of salted water and Pecorino cheese. Blend until smooth
  7. Drain the pasta and pour them in the pan with cauliflower, and cauliflower sauce. Sprinkle with freshly ground pepper and stir until fresh pasta is well mixed with the cauliflower

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

No comments:

Post a Comment