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Cooking Time
40 min.
Serves
4
Difficulty
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About This Recipe
Cauliflower pasta is a simple and quick recipe for a vegetarian dish that will be good on fasting days as an independent dish for lunch or dinner, and on ordinary days it will be an excellent side dish for fish or poultry. It's very convenient to take with you to work as a lunch snack (just put the nuts separately and add them to the pasta immediately before eating so that they don't get soggy and lose their crispness). The unexpected hazelnuts nevertheless pair well with the roasted cauliflower, adding flavor and texture to the dish.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 11
Serves:
Extra virgin olive oil - to taste
Basil (leaves) - 4 bunch
Lemon - ½ pcs.
Salt - to taste
Fusilli - 300 g
Garlic - 2 clove
Green onion - 30 g
Cauliflower - 1 pcs.
Parsley - 30 g
Freshly ground black pepper - to taste
Roasted hazelnuts - to taste
Nutrition Facts
Serves:
🥓
Fat
174г
🍚
Carbohydrates
157г
🥩
Protein
50г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Preheat oven to 170°C. Remove the stem from the cabbage, disassemble the head of cabbage into small inflorescences, and place in a baking dish lined with parchment. Pour olive oil, salt, and 0.5 cups of water. Bake for 30 minutes.
Step 2
Roughly chop the peeled garlic, green onions, parsley and basil leaves. Pour a little oil into the pan and lightly simmer the greens and garlic over medium heat, 2 minutes. Transfer the contents of the frying pan into a glass of an immersion blender, pour in 80–100 ml of olive oil and blend with a blender until smooth. Season with salt and pepper, add lemon juice and zest.
Step 3
Cook the fusilli in salted boiling water according to package instructions. Drain in a colander, then return to the pan and toss with the green sauce and roasted cabbage. Place on plates, season with pepper, sprinkle with chopped hazelnuts and serve immediately.
Enjoy your meal!
Follow the instructions step by step