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Modifying Recipe "Cauliflower Carbonara"
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Ingredients:
Pasta Carbonara 1 tablespoon (12g) olive oil 1 cup (100g) sliced spring onions or green onions 2 tablespoons (20g) roughly chopped garlic 1 cup (200g) Creamy Cauliflower Sauce (from below) 250g cooked al dente pasta (from about 125g dry pasta—for the rigatoni we used, this was about 2 cups dry pasta) 2/3 cup (90g) fresh or frozen green peas Scant 1/2 cup (10g) chopped flat-leaf parsley 6 tablespoons (12g) finely grated Parmesan Smoked sea salt, to taste (optional) Freshly ground black pepper, to taste 1 tablespoon (4g) toasted breadcrumbs, or more to taste Creamy Cauliflower Sauce 2 cups (200g) cauliflower florets (in roughly 1/2-inch pieces) 2 1/4 cups (500g) vegetable stock or broth 1/2 cup (100g) olive oil Salt to taste
Directions:
Heat the olive oil in a large sauté pan over medium heat. Add the spring onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and pease. Cook until the onions and garlic are turning light golden. Add the sauce and pasta and heat everything through, stirring occasionally, about 2 minutes. Once hot, stir in the cheese and parsley, season with smoked salt and black pepper to taste and place in a serving bowl. Sprinkle with bread crumbs and serve immediately. Sauce: In a medium saucepan, cover the cauliflower with vegetable stock and simmer, partially covered, until really tender, about 20 minutes. Blend the cauliflower and stock till smooth with a blender or hand blender. While the blender is running, slowly pour in olive oil to emulsify. Store any leftovers airtight in the refrigerator and use as a creamy sauce, warm or cold.
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