CAULIFLOWER PASTA WITH CRISPY CRUMBS

vegetarian

It is very important to use large pasta shapes in this recipe. The big tubes (rigatoni) are particularly good. A different, but very delicious way to eat cauliflower.

 

Serves 2

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped (or use a garlic press)
  • 200g (7 oz) can chopped tomatoes
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried
  • 1 small cauliflower, cut into florets
  • 180g (6 02) large pasta tubes, shells or bows

For The Topping

  • 1 tablespoon olive oil
  • 4 tablespoons fresh white breadcrumbs
  • seasoning

Method

  1. Place a big pan of salted water on to boil. Heat the oil in a small pan and fry the onion and garlic together for s minutes until softened. Add the tomatoes and parsley and season to taste. Cover and simmer very gently until the pasta is ready.
  2. Toss the cauliflower and pasta into the pan of boiling water and cook together for around 12 minutes until the pasta is tender and the cauliflower is soft.
  3. Meanwhile heat the remaining oil in a frying pan, add the breadcrumbs and stir-fry for 5 minutes or so, until crisp and golden brown.
  4. Drain the pasta and cauliflower well and return to the pan. Stir in the tomato sauce and mix thoroughly together. The cauliflower will break up and blend with the tomato sauce. Divide into serving bowls and sprinkle over the crispy crumbs. Serve straightaway.