italian pasta with Korean cauliflower
Servings: 3 people
Ingredients
- 1-2 slices Toast bread
- 1 tbsp Olive oil + For spraying
- 2 tbsp Butter
- 2 cloves Crushed garlic
- ½ bunch Cauliflower Large
- 250 grams Pasta Of your choice
- ½ Red onion Thinned
- 1 Lemon
- Sufficient Salt and Pepper
- Parmesan cheese and parsley To serve
Instructions
- Cut the bread into pieces. 1/2 cup of breadcrumbs is enough. Spray the slices of bread with olive oil.Heat a large pan over medium heat. Put the breads in the pan and fry for 2 minutes until golden. Then transfer them to a bowl and sprinkle some salt on them.
- Put the pan back on the flame. Pour the butter until it melts, then add the olive oil. When the oil is hot, add the crushed garlic cloves and fry for about 1 minute until the smell of garlic is good.
- Separate the cauliflower florets and put them in the pan. After frying for about 3 minutes, add chopped red onion and sprinkle salt and pepper. Stir the ingredients and continue roasting for another 5 minutes until the cauliflower is golden but still a little firm.
- During this time, cook the pasta in boiling water with some salt (1 minute less than the recommended time on the package).Drain the pasta and keep half a glass of water. Transfer the drained pasta to the pan. Pour the remaining pasta water into the pan along with enough salt and pepper.
- Add the cauliflower and onion to this.
- Leave it on the flame for a minute or two and stir the ingredients until the water evaporates and the pasta is covered by the thick sauce. Cauliflower is also cooked at this stage.
- Now remove the pan from the flame. Take the lemon juice and pour 2 spoons of it on the pasta.Pour breadcrumbs on the pasta. If you want, pour a little Parmesan cheese and parsley on the pasta and serve it.
Notes
Preferably use bread that is left for a day or two.