Cauliflower Pasta

Ingredients

• 600 g small cauliflower florets
• Salt
• 400 g whole wheat pasta (e.g., Garganelli)
• 1 clove garlic
• 20 g parsley (about 1 bunch)
• 30 g Parmesan cheese (1 piece)
• 10 g butter
• 2 tbsp olive oil
• 40 g whole wheat breadcrumbs (about 4 tbsp)
• Pepper

Instructions

1. 1.

   Wash and trim the cauliflower, then blanch in a pot of boiling salted water for about 10 minutes. Drain and set aside.

2. 2.

   Bring plenty of water with a good pinch of salt to a boil in another pot, add the pasta, and cook al dente according to package instructions.

3. 3.

   Peel and finely chop the garlic. Wash the parsley, shake off excess water, pluck the leaves, and finely chop them. In a pan heat the butter with the olive oil, sauté the garlic until translucent, then add the drained cauliflower and cook for 2–3 minutes over medium heat.

4. 4.

   Sprinkle in the breadcrumbs and fry until golden brown. Season with salt and pepper, drain the pasta, let it dry slightly, and mix with the herbs. Taste the cauliflower pasta, serve on preheated plates, and sprinkle with freshly grated Parmesan.

5. 5.