Crunchy sourdough breadcrumbs, cauliflower and garlic are fried with chilli, lemon, parsley and roasted almonds and tossed through spaghetti and olive oil. A really quick and easy meal to throw together on a weeknight.
CAULIFLOWER, GARLIC & CRUNCHY PANGRATTATO SPAGHETTI
400g dried spaghetti
A knob of butter
1/2 a head of cauliflower, finely diced
1 red chilli, diced
2 slices of sourdough
3 tablespoons good quality olive oil
1/4 cup almonds, roasted and roughly chopped
4 cloves of garlic, chopped
1/3 cup of fresh parsley
Zest and juice of 1 lemon
Bring a large pot of salted water to the boil.
Toast sourdough and set aside, once cool blitz in a food processor until you have a rough crumb.
Place the butter, cauliflower and butter in a non-stick fry pan over a medium heat and fry for 8-10 minutes or until golden.
Meanwhile, boil pasta until al dente, drain and set aside.
Add olive oil, breadcrumbs, chopped almonds and garlic to pan and fry for 3 minutes. Remove pan from heat, add parsley, zest and juice of 1 lemon and salt and pepper. Place half of the crumb in a bowl, add spaghetti to frypan and toss well.
Place pasta into serving bowls, sprinkle with remaining crumb and a generous handful of parmesan.
This dish is lovely served with a rocket salad.