Tag: Cauliflower

Wholemeal spaghetti with cauliflower, `nduja, toasted hazelnuts – Italian Cuisine

Ingredients for 4 people

1) Heat the oven to 180 degrees. Clean the cauliflower, core it and divide it into florets. Cut the larger florets into slices or in half, to obtain evenly sized pieces. Distribute them in a single layer in a pan lined with baking paper. Season the it takes with a drizzle of oil and a few tufts of rosemary. Add salt and bake for about 40 minutes, stirring a couple of times. When the florets are tender and golden, remove them from the oven.

2) Coarsely chop the hazelnuts, toast them in a non-stick pan without seasoning for a couple of minutes and set aside. Boil the spaghetti in abundant salty water. Meanwhile, remove the gut of the `nduja, chop it up, put it in a large non-stick pan with 4 spoons of oil and heat it over medium heat, mashing with a wooden spoon.

3) Drain the pasta al dente keeping a ladle of its cooking water. Pour it into the pan with the 'nduja adding a few tablespoons of water kept aside to dilute the sauce. Join the cauliflower roasted with its cooking juices and sauté the spaghetti briefly to flavor them. Remove the pan from the heat, divide the pasta into plates and sprinkle with the hazelnuts toasted.

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Recipe Codfish petals on cauliflower couscous – Italian Cuisine

Ingredients

600 g cauliflower
400 g of soaked cod fillet
lemon
parsley
pitted Taggiasca olives
extra virgin olive oil
salt
pepper

Duration: 25 min

Level: Easy

Doses: 4 people

For the recipe of cod petals on cauliflower "couscous", divide the cauliflower into florets and grate it with a grater with not too small holes, obtaining a "couscous". Cook the cod in boiling water, scented with a slice of lemon, for 2-3 minutes.
Drain it and remove the skin, then flake it with your fingers obtaining petals. Prepare an emulsion with oil, salt, pepper, the juice of half a lemon and a sprig of chopped parsley. Season both the "couscous" and the petals with the emulsion.
Serve the cod on the cauliflower base, completing with some olives.

Risotto with cauliflower – Recipe Risotto with cauliflower from – Italian Cuisine

First of all, clean the cauliflower, divide it into florets and wash it.
Fry the garlic, oil and chilli in a saucepan, add the cauliflower and 1 glass of water and let it simmer for about 20 minutes or until the florets are tender.

In the meantime, remove the casing from the sausages, crumble them in a non-stick pan with a little oil and cook them for a few minutes over medium-high heat, until they are golden brown.

Mash the cauliflower with a fork, then add the sausage.

Chop the onion and sauté it in a saucepan with a little oil, add the rice and toast it, then add the broth to start cooking, after a few minutes add the cauliflower and sausage mixture.

When cooked, add the cheese to cream and season with salt and pepper.

The cauliflower risotto is ready.