Inspired by/adapted from http://racheleats.wordpress.com/2013/02/15/by-eye-not-rule/
small head of cauliflower, washed & cut into florets
1 tbsp olive oil
3-4 cloves garlic, minced
freshly ground black pepper
additional olive oil, to taste
- Boil/steam the cauliflower until it’s overdone & quite soft. Drain, reserving the water used to cook it.
- Cook the pasta according to the pack instructions.
- While the pasta is cooking, heat the olive oil & gently fry the garlic. Don’t let it burn. Add the cauliflower to the pan and smush it with a fork to make a kind of paste. You can add some of the cooking water at this point if you wish to thin the cauliflower mixture a little. Season to taste and allow to simmer gently while the pasta cooks.
- Once the pasta has cooked, drain it & add it to the pan with cauliflower. You might at this point want to add a little more olive oil.
- Serve immediately.
Cauliflower has a very delicate flavour, so don’t expect this dish to pack a flavour punch. Good quality cauliflower, such as the ones grown at CHW, will really be a star attraction is a dish like this. However, you might feel you want something a little more flavoursome, in which case you could perhaps add some spices of your liking, or dress the finished dish with some cheese.
This recipe tastes even better made with vegetables from Community Harvest Whetstone