John Myers
Crumb Pasta with Cauliflower
The perfect crumb pasta with cauliflower recipe with a picture and simple step-by-step instructions.
- 1 Rye rolls from the day before, hard!
- 0,5 Cauliflower fresh
- 1 Chilli pepper, small, red
- 0,25 Lemon
- 250 g Whole grain penne
- Fresh thyme
- Fresh oregano
- 1 Clove of garlic
- Olive oil
- Salt
- Agave syrup
- The bun should really be rock hard. If it isn’t, torn it up and put it in the oven for about 10 minutes at 200ºC.
- Put the bun together with the chilli, the clove of garlic and the plucked herbs in your multi-chopper (Blitzhacker, mixer whatever) and turn it into a fine crumbly mass.
- Cook the pasta as usual, cook the cauliflower in a little water until al dente.
- Heat the olive oil in a deep pan, add the mixture of crumbs and fry over a low heat while stirring regularly.
- Drain the pasta and cauliflower and add to the crumb mixture, mix well. Mix in a few dashes of lemon juice and a dash of agave syrup. Add a good dash of olive oil and a little salt and off with it on your plate
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