Cauliflower, Caper & Olive Pasta

Posted on
in Recipes, Pasta & Grains

Cauliflower, Caper & Olive Pasta

Posted on
in Recipes, Pasta & Grains

This recipe was adapted from Sydney restaurant, Dank Street Depot’s cookbook. It is quick and very flavoursome and the cheese and breadcrumbs are a special combo. Use proscuitto or anchovies depending on what you like the most!

The amount of each chopped ingredient depends on your taste, how much pasta you are using and how much you have in the cupboard.

Cauliflower pasta

Serves 4

3 tablespoons olive oil
3 garlic cloves, finely chopped
1 whole cauliflower, chopped into thumbnail-sized florets
3/4 cup kalamata olives, roughly chopped
2 tablespoons capers, roughly chopped
1 fresh red chili, seeds removed and finely chopped
200g proscuitto or 2 anchovies (either or – not both), roughly chopped
1 packet Spaghettini preferably or Spaghetti
2 cups breadcrumbs
3/4 cup finely grated parmesan
3/4 cup flat leaf parsley, roughly chopped
1 tablespoons fresh lemon juice

Put pasta on in salted water. Cook for half as long as the packet suggests, drain and set aside.

Crisp up proscuitto (if you are using it) in a hot fry pan and remove. Keep pan on a medium-high heat and add oil, garlic and cauliflower and fry for about 3 minutes or until slightly brown.

Add olives, capers, chilli and proscuitto or anchovies to the pan. Fry for another 3 minutes on medium heat. Add a more olive oil or a little water at this stage if the mix needs more moisture. Season with salt and pepper to taste.

Add the pasta and stir into the mix. Add part of the breadcrumbs and stir through. Add part of your grated parmesan and stir through. Repeat until you have used all your breadcrumbs and parmesan. You need to stagger the cheese and breadcrumbs so that they don’t clump and there is an even distribution. You can never have too much parmesan and breadcrumbs in this dish, so go crazy if you wish. Fry and stir constantly until pasta is al dente (slightly firm).

Add a dash of olive oil if you wish and squeeze in a good amount of lemon juice. Throw in all the flat leaf parsley and stir everything through for the last time and serve with an additional wedge of lemon!

p.s. Make sure you scrape the breadcrumbs from the bottom of the pan…