Cauliflower Pasta
This cauliflower pasta recipe is the proof that you can make pasta with pretty much anything.The cool thing about this cauliflower pasta is that you cook the cook the pasta and the cauliflower in the same water: additional taste guaranteed.
For 2 people you will need:
- 160-200g (5-7oz) short pasta (ie no spaghetti)
- a cauliflower
- olive oil, salt and pepper
- a handful of raisins
- a handful of grated Parmesan
- ½ glass whit wine
- a clove of garlic
Chop the cauliflower and cook it in boiling salted water for 10-15 minutes until tender. Turn off the heat. Take the pieces out of water using a ladle, but keep the water, as you will use the same for the pasta.
In a frying pan heat the olive oil with the garlic and gently stir-fry the cauliflower. After 2-3 minutes add the white wine. When it’s evaporated, add pepper and raisins and, and some more salt if necessary. Continue stir-frying for about 10 minutes more.
From the frying pan to the bowl
In the meantime, bring the cauliflower water back to boil and cook the pasta (follow this post on how to cook pasta if you’re not sure), without adding salt.
When you drain the pasta, make sure you keep some cooking water. Put the pasta in the frying pan with the cauliflower, on a medium heat, and mix everything together. Add a tablespoon or two of cooking water if it’s too dry.
Sprinkle with Parmesan and that’s how this cauliflower pasta is done.
