GF Roasted Cauliflower Walnut Pasta with Muhamarra
A quick and easy mid week dinner that will fill your belly without breaking the bank! This can easily be made to suit dietary requirements with substitutes listed below. Hot tip; just as you think your cauliflower is done roasting, give it an extra 5 minutes to allow the vegetable to really caramelise and deepen in flavour. Sourced from our very talented instructor Chloe (did we mention she was on Master Chef!)
Serves 2-3
GF, RSF, DF, V
Ingredients
- ½ Cauliflower, chopped into small florets
- ½ head of garlic
- 1tbsp ground cumin or cumin seeds
- 1tsp smoked paprika
- ¼ cup crushed toasted walnuts
- 280g Fresh Gluten Free Tagliatelle
- ¼ cup Grated Pecorino or 1tbsp nutritional yeast
- Salt for pasta water
- 4tbsp Olive Oil
- 1tbsp salted butter
- 1 Lemon, juice and zest
- 1-2tsp sea salt flakes for serving
- 1tsp chilli flakes, optional
- Muhamarra to serve (optional, see recipe below)
Method
1. Preheat your oven to 200°c and line a baking tray with baking paper. Place garlic onto a small piece of aluminium foil, drizzle lightly with some olive oil and wrap up tightly.
2. In a large bowl combine 2tbsp of olive oil, cauliflower florets, cumin, smoked paprika and salt and toss to combine. Pour onto lined baking tray with wrapped garlic and roast for 25-30 minutes until golden brown in colour, turning florets halfway.
3. Meanwhile bring a pot of water to the boil and salt generously; the water should taste as salty as the ocean and will ensure your pasta is perfectly seasoned! Cook pasta according to packed instructions and drain, reserving ½ cup of the pasta water.
4. Place the pasta along with the reserved pasta water back into the saucepan along with the remaining ingredients. Stir through 1-2tbsp of muhamarra just before serving and season to taste.
Check out Chloes recipe for muhamarra here!
Don't forget to pass on your praise to Chloe!
