Roasted cauliflower, preserved lemon and chilli pasta

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Nutrition Facts

Amount Per Serving

Calories 748 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 14g88%

Cholesterol 186mg62%

Sodium 476mg21%

Potassium 745mg21%

Carbohydrates 65g22%

Fiber 6g25%

Sugar 7g8%

Protein 23g46%

Vitamin A 695IU14%

Vitamin C 85mg103%

Calcium 376mg38%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Roasted cauliflower, preserved lemon and chilli pasta

Moreish and comforting

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: British

Servings:

Calories: 748kcal

Author: Gizzi Erskine

Equipment

Baking tray
Small frying pan
Saucepan
Frying pan
Bowl

Ingredients

1 medium cauliflower cut into florets, and the inner leaves
100 ml olive oil plus 1tbsp for roasting the cauliflower
40 g rye bread blitzed into breadcrumbs
250 g ditali pasta macaroni, mezzi rigatoni or orecchiette
6 garlic cloves finely chopped
1 dried chilli crushed
3 free-range egg yolks
200 g sour cream
80 g Parmesan grated
large handful of flat-leaf parsley leaves finely chopped
2 preserved lemons pips removed and skin thinly sliced
1 lemon grated zest
sea salt
freshly ground black pepper

Method

Preheat the oven as hot as it can go (about 260°C / 240°C fan/gas mark 10).
Spread the cauliflower florets and leaves on a baking tray and drizzle over the tablespoon of olive oil. Season with a teaspoon of salt, mix with your hands so that all the cauliflower is evenly coated in the oil and place in the roasting-hot oven for 15 minutes, until cooked through and nicely browned, even slightly charred.
Once the cauliflower’s in the oven, heat half the oil in a small frying pan over a medium heat. Add the breadcrumbs and fry for about four minutes until crisp and golden, then transfer to kitchen paper to drain off excess oil and keep them crispy. Set aside.
Cook the pasta in a saucepan of well-salted boiling water for a couple of minutes less than the time stated on the packet (you will finish cooking it with the sauce).
While the pasta’s cooking, heat the remaining oil in a separate frying pan with the garlic and chilli and cook gently for five minutes, until softened. Set aside.
Drain the pasta, reserving 100ml of the pasta water, and return the pasta to the pan.
Whisk the egg yolks, cream and Parmesan together in a bowl. Place the pasta pan back over a medium heat and stir in the egg mixture, followed by the garlic and chilli oil, parsley, preserved lemon, lemon zest and a generous pinch of black pepper. Mix well over the heat for a couple of minutes until the sauce thickens slightly, check for seasoning and stir through the roasted cauliflower. Serve immediately, with the breadcrumbs sprinkled on top and, if you’re like me, an extra grating of Parmesan.

Nutrition