Cauliflower Pasta Recipe

Oceania Cruise Traces shares their chef’s recipe for a vegetarian possibility and various to your normal purple sauce pasta dinner. The hot button is the crispy and savory muddica topping which provides the pasta its particular texture. 

CAULIFLOWER LINGUINE MUDDICA

SERVES 4

MUDDICA INGREDIENTS

• ¼ cup olive oil
• 1 teaspoon purple pepper flakes
• ½ cup pine nuts
• ¼ cup capers
• 4 sun-dried tomatoes, minced
• 1½ cups panko breadcrumbs

CAULIFLOWER INGREDIENTS

• 1 head cauliflower, in 1-inch florets
• Olive oil, for roasting

PASTA INGREDIENTS

• ⅓ cup additional virgin olive oil
• ½ teaspoon purple pepper flakes
• 4 threads saffron
• 4 cloves garlic, very thinly sliced
• 1 tablespoon anchovy paste
• 1 pound linguine or bucatini, cooked al dente
• ½ cup chopped parsley
• ¼ cup toasted pine nuts
• Zest and juice of 1 to 2 lemons, for ending

DIRECTIONS

MAKE THE MUDDICA

1. In a big sauté pan over medium-high warmth, heat the oil with the pepper flakes till fragrant, about 5 minutes.
2. Add the pine nuts and capers and toast till frivolously browned, about 1 minute.
3. Add the tomatoes and sauté till softened, about 1 extra minute.
4. Add the bread crumbs and toast, stirring consistently, till golden brown.
5. Take away from the warmth and reserve

ROAST THE CAULIFLOWER

1. Preheat the oven to 400°F/204°C.
2. In a big zip-lock bag, toss the cauliflower with sufficient oil to coat.
3. Switch onto a sheet pan and bake till the sides of the florets are toasty and the facilities are al dente, about half-hour.
4. Take away from the oven and reserve heat.

PREPARE THE PASTA

1. In a big sauté pan or wok over medium-low warmth, heat the oil with the pepper flakes and saffron till fragrant, about 5 minutes.
2. Add the garlic and sauté till toasted.
3. Add the anchovy paste and whisk to mix.
4. Fold within the pasta, parsley, pine nuts and reserved cauliflower and toss gently to mix.
5. Divide the pasta amongst 4 bowls, high with the muddica and end generously with lemon zest and juice.