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Sicilian Cauliflower Pasta | Crispy & Spicy
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25 min
Quick
Knuspr-Küche
Sizilianisches Sommerglück in unter 25 Minuten: Zarte, goldbraun gebratene Blumenkohlröschen treffen auf pikanten Knoblauch, fruchtige Kapern und herrlich knusprig geröstete Pinienkern-Kräuterbrösel.
Ingredients
Preparation method
Preparation
Divide the cauliflower into bite-sized florets and wash thoroughly. Peel the garlic and slice thinly. Seed and finely chop the red chilli pepper. Wash the parsley, shake dry and finely chop.
Bring a large pot of water to a boil and season generously with salt.
Instructions
Blanch the cauliflower florets in the boiling salted water for approx. 3–4 minutes until tender-crisp. Remove with a slotted spoon and drain. Keep the cooking water boiling for the pasta.
Chef's tip
For the traditional Sicilian variation ('Mollica atturrata'), you can add a little finely grated lemon zest to the toasted breadcrumbs – this adds a wonderfully summery freshness.
Pasta water is the secret to a perfect sauce: the starch in the cooking water connects the olive oil with the roasted flavors to create a velvety emulsion.
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