Vegetable Recipes - Cauliflower with Breadcrumbs and Hazelnuts Recipe

Ingredients

Serve 4

• 25 g/1 oz butter

• 50 g/2 oz fresh white breadcrumbs

• 25 g/1 oz hazelnuts, finely chopped

• 375 g/12 oz dried fusilli

• 8 tablespoons hazelnut oil

• 1 cauliflower, divided into tiny florets

• 2 garlic cloves, sliced

• 1 dried red chili, deseeded and chopped

• 2 tablespoons chopped parsley

• salt and pepper

---

Method:

1. Melt the butter in a frying pan, add the breadcrumbs and hazelnuts and stir-fry over a medium heat for about 3 minutes, until crisp and golden.

2. Drain on kitchen paper and set aside. Cook the pasta until al dente.

3. Meanwhile, heat half the oil in a deep frying pan, add the cauliflower, garlic and chili, and fry for 8-10 minutes until the cauliflower is golden and tender.

4. Add the parsley. Drain the pasta, toss with the remaining oil and pepper and stir into the cauliflower mixture.

5. Serve immediately, topped with the crispy breadcrumb mixture.