A straight-forward weeknight pasta recipe made super-special with the flavorful crispy cauliflower. This recipe is from Donna Hay's book "The New Easy".


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Serves 4

You will need:

24 oz 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 tablespoons finely grated lemon zest
1 teaspoon dried chili flakes
sea salt and cracked black pepper
14 oz orecchiette
grated Parmesan or Pecorino, to serve
  1. Place the cauliflower and pine nuts in a food processor and process until finely chopped.
  2. Heat a large non-stick frying pan over medium-high heat.
  3. Add the oil, garlic, cauliflower mixture, oregano, lemon rind, chili, salt, and pepper and cook, stirring occasionally, for 15 minutes or until the cauliflower is golden.
  4. While the cauliflower is cooking, cook the pasta in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain.
  5. Toss the pasta with the cauliflower mixture and sprinkle with the cheese to serve.

TIP:

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A straight-forward weeknight pasta recipe made super-special with the flavorful crispy cauliflower. This recipe is from Donna Hay's book
Photography by Styling by Paul Lowe | Photography by Alexandra Grablewski

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