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Sicilian Cauliflower Pasta | Crispy in 25 mins
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25 min
Quick
Knuspr-Küche
Goldgelb gerösteter Blumenkohl trifft auf al dente Pasta, pikante Kapern und knuspriges Kräuter-Pangrattato. Ein herrlich aromatischer sizilianischer Pasta-Klassiker in nur 25 Minuten!
Ingredients
Preparation method
Preparation & roasting aromas
Wash the cauliflower and break into small bite-sized florets. Peel the garlic cloves and slice thinly. Deseed the chilli pepper and finely chop. Wash the parsley, shake dry and finely chop. Finely grate the lemon zest and squeeze the juice of half a lemon.
Heat 1 tbsp extra virgin olive oil in a large pan. Add the breadcrumbs along with half of the chopped parsley and a small pinch of fine salt. Toast over medium heat for 3–4 minutes, stirring constantly, until golden brown and crispy. Transfer the crispy pangrattato to a plate immediately and set aside.
Preparing pasta & vegetables
Bring a large pot of generous salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve about 150 ml of starchy pasta water.
Chef's tip
Tip for extra depth of flavour: For the traditional Sicilian original, you can melt 2–3 finely chopped anchovy fillets in the hot olive oil along with the garlic.
Storage: Always store the pangrattato separately and sprinkle over the pasta just before serving so it stays delightfully crispy.
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