All Simple Vegetable Recipes


Fusilli with Cauliflower & Hazelnuts

Fusilli with Cauliflower & Hazelnuts

 

Preparation time: 15 minutes
Cooking time: 15-18 minutes

Serves 4

  • 25 g (1 oz) butter or vegetarian margarine

  • 50 g (2 oz) fresh white breadcrumbs

  • 25 g (1 oz) hazelnuts, finely chopped

  • 375 g (12 oz) dried fusilli

  • 8 tablespoons hazelnut oil

  • 1 cauliflower, divided into small florets

  • 2 garlic cloves, sliced

  • 1 dried red chili, deseeded and chopped

  • 2 tablespoons chopped parsley salt and pepper

  1. Melt the butter or margarine in a frying pan and stir-fry the bread-crumbs and hazelnuts over a medium heat for about 3 minutes until crisp and golden. Drain on kitchen paper and set aside.

  2. Bring a large pan of water to rolling boil, add 1 teaspoon salt and the pasta. Return to the boil and cook over a medium heat for 10-12 minutes until the pasta is tender, but still firm to the bite.

  3. Meanwhile, heat half the oil in a pan and fry the cauliflower, garlic and chili for 8-10 minutes until the cauliflower is golden. Add the parsley.

  4. Drain the pasta, toss with the remaining oil and season to taste. Stir the pasta into the cauliflower mixture. Serve topped with the bread-crumb mixture.

  5. Note: Fusilli is the spiral or corkscrew-shaped pasta; macaroni or farfalle could be used instead. Broccoli makes a tasty alternative to cauliflower and is particularly good when 50 g (2 oz) sultanas are added along with the parsley.

More about cooking with cauliflower


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