Crunchy cauliflower pasta

2 servings Prep: 15 mins, Cooking: 15 mins By Food24
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Ingredients (8)

150 g pasta — spaghetti
300 g cauliflower — cut into florets
3 Tbs fresh chillies — 573
1 garlic — cloves, finely chopped
50 g breadcrumbs — white
25 g hazelnuts — roughly chopped
25 g raisins
4 fresh thyme
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Method:

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.



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