I love this pasta dish, it is so good and filling. It is a recipe that comes southern Italy and has been a favourite in my family for a few years. It is very easy to prepare. Cauliflower is one of my favourite vegetables and it is highly nutritional. In fact, it is low in fat and carbohydrates and high in fibre, Folic acid and Vitamin C. Some people prefer broccoli to cauliflower and this dish may be prepared with broccoli instead. A top tip when it comes to cooking cauliflower, broccoli or other veg for that matter, always try and avoid boiling them! Steam them or microwave them instead as boiling reduces the vegetables' nutritional content quite drastically. So, do give this a go, it is very tasty and you will definitely love it! For 4 people you will need...
- 1 small cauliflower, broken down into small florets
- 3 cloves of garlic, crushed
- Extravirgin olive oil
- Parmesan cheese
- Freshly ground black pepper, to serve
- 300g spaghetti
- Cook the spaghetti al dente and meanwhile start preparing the cauliflower florets by steaming them on the hob for about 6 minutes or in a microwave for about 3/4 minutes until tender but not soggy. Roughly mash the cauliflower.
- Put about 3 tablespoons of olive oil, the mashed cauliflower and the crushed garlic in a shallow frying pan, turn on the heat and stir fry on a gentle heat until cauliflower starts getting golden in colour.
- Turn off the heat and set aside. Add to the cooked pasta and toss slowly to mix. Add extra olive oil and as much grated Parmesan as you want.
- Serve hot with extra Parmesan and fresh ground pepper.
Enjoy!!
R&A
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