Cauliflower pasta
Cauliflower does not use the stems or leaves, but only the white flower buds.
How to make it
1
Slice the onion into thin slices.
2
Boil the spaghetti until it is slightly firm. (Approximately: 4-5 minutes)
3
Boil the cauliflower, divided into florets, along with the spaghetti, for about 5 minutes until soft.
4
While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.
5
Add onions and stir-fry, then add the spaghetti boiling soup (about 80ml), capers and anchovies and fry.
6
Add boiled cauliflower and salt, and spaghetti boiling soup (about 50ml).
7
Add the boiled spaghetti to a frying pan, add parsley (1 tsp) and olive oil (1 tsp) and mix.
8
Serve it on a plate, and flake the remaining parsley and capers together to finish.
Materials 1 person
-
- Onion
- 1/4
-
- cauliflower
- 120g
-
- capers roughly
- 10g
-
- Anchovies
- 2 filets
-
- salt
- One Pick
-
- Mince parsley
- 2 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
[A]
- Chop garlic
- 1 piece
-
- red chili peppers in half and remove seeds
- 1 bottle
-
-
Olive Oil
Ardoino Extra Virgin
- 3/2 tbsp
-
Olive Oil
-
- Coarsely smelt black pepper
- A little
-
[Boil spaghetti]
- Spaghettidi Czech No.10 Federini used
- 80g
-
- Used in boiling water
- 3000ml
-
- 1% salt content of salted
- 30g
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
