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Crunchy cauliflower pasta


crunchy cauliflower pasta

Ingredients 8
Servings 2
Time 15 min

Ingredients

  • 150
    g
    spaghetti
  • 300
    g
    cauliflower - broken into medium-size florets
  • 3
    Tbs
    olive oil
  • 1
    clove garlic - finely chopped
  • 50
    g
    white breadcrumbs
  • 25
    g
    hazelnuts - roughly chopped
  • 25
    g
    raisins
  • 4
    sprigs fresh thyme - leaves only
 

Method

15 min
 
Cook the spaghetti in a large pan of boiling salted water for 5 minutes. Add the cauliflower and cook for a further 5–7 minutes, until tender.

Meanwhile, heat the oil in a frying pan and add the garlic, breadcrumbs, hazelnuts, raisins and thyme. Cook for 3-4 minutes, stirring often, until golden and crisp. Remove from the heat and set aside.

Drain the spaghetti and cauliflower and return to the pan. Fold through the crumb mixture and season to taste.

Serve straight away.

Tip:

Leftover ciabatta makes ideal crunchy crumbs for this recipe. You could also use broccoli instead of cauliflower, as an alternative.

 

Read more on: cauliflower  |  vegetarian  |  pasta  |  recipes
 

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