Spaghetti with crispy cauliflower
4
10
minutes20
minutes30
minutesCauliflower and Italian sauce, it doesn’t come naturally to me. Cauliflower and Italy, for some reason I have difficulty of bringing these two together. But Italians love cauliflower and rightfully so. With this sauce they have raised the bar once again. It doesn’t remind you of anything you already know. And yet again you do not need to get familiar to the taste, it is an à la casa experience, home coming that is.
Ingredients
1 large cauliflower
80 gram pine nuts
75 mililiter olive oil
4 cloves garlic
1 red chili pepper
2 table spoons lemon zest
2 tea spoons chili flakes
100 gram vegan parmesan cheese
1 package spaghetti
1 bouquet fresh oregano
salt and pepper
preparation
- Put the cauliflower in a food processor. Pulse it several times, it needs to get chopped but needs to stay crips. Add the pine nuts at the end and als chop them with a few pulses.
- Preheat a frying pan. Add a splash of olive oil. Fry the sliced garlic for 2 minutes. Then add the cauliflower, the lemon zest that you have grated, the red chili that has been cut into small pieces, the oregano leaves that have been cut in halves, the salt and the pepper. Add the chili flakes if you like it extra spicy. Add some salt and pepper. Stir now and then, but not too often als the cauliflower needs to become crispy while frying.
- In the meantime cook the pasta according to the instruction on the package.
- Serve the pasta with some vegan Parmesan cheese.
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