Chef Carmelo has designed an EXCLUSIVE recipe for you this week – a delicious cauliflower dish served with any pasta – fusilli, penne, rigatoni, fettuccine – its up to you! The variations on this dish are entirely up to your creative and personal tastes eg. you can add some pizzazz with chopped anchovies; or a little kick by adding a chopped chilli pepper; or you can simply vary the herbs to increase flavour by using basil or marjoram in place of parsley. Make this dish your own and impress your family with this great recipe!
Fusilli with Cauliflower Puree and Black Olives
Serves 4
Ingredients:
1 large Cauliflower
4 tbsp/60ml olive oil
3 cloves garlic, crushed
100g black or green olives, without stones
Fresh parsley, finely chopped
Salt
50ml hot water
100g Parmigiano-Reggiano
Method:
Cauliflower Puree
Remove stem and leaves of cauliflower and place in a large pan of boiling water.
Add a pinch of salt
When cauliflower is soft (test with a knife) remove from heat and drain water
Place cauliflower in a food processor
Add half the olive oil and blend into a puree.
Set aside
Garlic, Olive mix
Warm remaining olive oil in a medium frying pan
Add three crushed cloves of garlic, black olives and chopped parsley
Saute over a medium heat until garlic is clear
Remove from heat and add the cauliflower puree to the pan along with 50ml hot water
Return to a gentle heat, stirring often.
Pasta
Cook dry pasta in large pan of boiling lightly salted water as instructed on packet – usually 12-15 minutes.
Drain well
Mix cooked pasta together with combined cauliflower puree and garlic, olive mix
Serve in individual bowls with grated Parmigiano-Reggiano on top
Chef’s Tip:
This tasty cauliflower, garlic and black olive sauce can also be served on top of a grilled chicken breast!