John Myers
Cauliflower Pasta Aglio E Olio
The perfect cauliflower pasta aglio e olio recipe with a picture and simple step-by-step instructions.
- 2 tbsp Pine nuts fresh
- 400 g Cauliflower fresh
- 1 Clove of garlic
- 1 small Red chilli pepper
- 3 Stems Parsley
- 200 g Linguine
- 4 tbsp Olive oil
- Salt
- Lemon juice
- 40 g Mountain cheese
- Roast the pine nuts in a pan until golden brown. Cut the cauliflower into florets. Chop the garlic. Cut the chili pepper into thin rings. Pluck the parsley leaves from the stalks and chop and roughly grate the mountain cheese.
- Cook the pasta in plenty of boiling salted water according to the instructions on the package, add cauliflower 4 minutes before the end of the cooking time and cook.
- Heat the oil in a pan. Sauté the garlic and chilli in it over a medium heat for about 2 minutes. Drain the noodles and cauliflower and place them dripping wet in the pan. Mix everything well, season with 1-2 squirts of lemon juice and salt. Serve the cauliflower pasta sprinkled with mountain cheese, pine nuts and parsley.
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