Spaghetti with browned cauliflower | Quick Italian lunch
(0)
25 min
Quick
Sezamo
O rețetă clasică din sudul Italiei plină de caracter: conopidă rumenită dulceagă, usturoi aromat, fulgi iuți de chili și un topping crocant de pesmet auriu. O cină gata în 25 de minute, delicioasă și reconfortantă.
Preparation method
Preparing and browning the cauliflower
Break the cauliflower into small, equal florets. Heat 2 tablespoons of olive oil in a spacious pan and add the cauliflower florets. Brown them over medium heat for 10-12 minutes, stirring occasionally, until slightly caramelized around the edges and tender.
Add the thinly sliced garlic and chili flakes to the cauliflower. Sauté for another 1-2 minutes until the flavors are intensely released, being careful not to burn the garlic. Season with salt and freshly ground black pepper.
Crispy breadcrumbs and cooking the pasta
In a small separate pan, heat 1 tablespoon of olive oil and add the breadcrumbs. Toast over medium heat, stirring continuously for 2-3 minutes, until golden and crispy. Remove from the heat immediately.
Chef's tip
For a fresh, citrusy note, add a little finely grated zest of untreated lemon at the end along with the parsley.
Don't discard the pasta water: the starch in the water is the Italian secret to emulsifying olive oil and Parmesan into a silky sauce.
15 min
Under an hour
