Cauliflower pasta

Ingredients for 2 servings:

• 2 eggs
• 250g penne
• 350 g cauliflower
• 1 tbsp oil for frying
• 1 tbsp butter
• Salt and pepper, from the mill
• 1 pinch of smoked paprika powder
• 1 tbsp chives
• 50 g feta cheese
• possibly salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Boil the eggs hard for 10 minutes, then rinse. Peel and dice. Cook the penne in salted water according to the package instructions until al dente. Divide the cauliflower into florets, wash, and blanch in salted water for about 5 minutes. Drain, rinse, and let drain in a sieve. Heat the oil in a pan. Fry the cauliflower, turning occasionally, until golden brown. Add the butter and let it foam. Season with salt, pepper, and smoked paprika. Strain the pasta, reserving about 50 ml of the pasta water. Drain the pasta. Add it to the pan with the cauliflower and fry briefly. Add the pasta water and simmer briefly. Season the cauliflower pasta with salt and pepper, if desired. Serve and sprinkle with the chives, diced eggs, and crumbled feta cheese.