🍝 Pasta with Cauliflower

Name: Pasta with Cauliflower
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g small cauliflower (1 small cauliflower); salt; 400 g orecchiette pasta (preferably whole grain); 2 garlic cloves; 2 red chili peppers; 50 g dried tomatoes in oil; 50 g pitted black olives; 1 organic lemon; 10 g parsley (0.5 bunch); 1 sprig thyme; 2 tbsp olive oil; 150 ml vegetable broth; 30 g margarine (2 tbsp); 100 g breadcrumbs (preferably whole grain); 2 tbsp capers (jar)

617 kcal · 30 min · 4 servings

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Ingredients

800 g small cauliflower (1 small cauliflower)
salt
400 g orecchiette pasta (preferably whole grain)
2 garlic cloves
2 red chili peppers
50 g dried tomatoes in oil
50 g pitted black olives
1 organic lemon
10 g parsley (0.5 bunch)
1 sprig thyme
2 tbsp olive oil
150 ml vegetable broth
30 g margarine (2 tbsp)
100 g breadcrumbs (preferably whole grain)
2 tbsp capers (jar)

Instructions

1. Wash the cauliflower and break it into small florets.
2. Boil the cauliflower florets in plenty of salted water for 5 to 8 minutes until tender but firm.
3. Cook the pasta in boiling salted water according to the package instructions until tender but firm.
4. Peel the garlic and chop it finely.
5. Wash the chili peppers, remove the stems, and chop them finely.
6. Pat the tomatoes dry and slice them into strips.
7. Slice the olives.
8. Rinse the lemon under hot water and pat it dry.
9. Grate the lemon zest finely.
10. Squeeze the juice from the lemon.
11. Wash the parsley and thyme and shake them dry.
12. Chop the parsley and thyme finely.
13. Drain the cauliflower and rinse it with cold water to stop the cooking process.
14. Drain the pasta.
15. Heat oil in a pan.
16. Add the cauliflower, garlic, chili, dried tomatoes, and olives to the pan.
17. Deglaze the mixture with broth and lemon juice.
18. Cook the ingredients covered over medium heat for 5 to 10 minutes.
19. Heat margarine in a second pan.
20. Fry the breadcrumbs and lemon zest over low heat for about 1 minute until crispy.
21. Add the chopped parsley and thyme.
22. Remove the pan from the heat.
23. Mix the pasta with the vegetables.
24. Let the pasta warm through.
25. Stir the capers into the pasta.
26. Divide the dish among four pre-warmed plates.
27. Sprinkle everything with the crispy breadcrumbs.

Nutrition per serving

kcal: 617
Protein: 21 g · Fett/Fat: 15 g · Carbs: 97 g