I made this simple 'Cumin Cauliflower Pasta Salad' for our journey down South last week.
On opening the Tupperware, you are instantly hit by the waft of cooked cauliflower, but after the initial shock to the nose, both your eyes and tongue will be pleasantly pleased. This pasta salad was really good. The cauliflower and pasta had bite and flavour. It was also rather filling, prepping us for the next part of our travels.
In this recipe, the cauliflower is stirred into the oil while it is still warm to gain maximum flavour from the three spices: cumin, coriander and chilli.
The beady eyed amongst you may have noticed a large cube in the bowl above, let me assure you that it is not a chunky potato cube. Its actually the core of the cauliflower. I know many people dispose of this and only use the florets, not me - I like the core, much more than I do the florets.
I am submitting this Cumin Cauliflower Pasta Salad to Presto Pasta Nights or PPN as it is fondly known. PPN is organised by Ruth of Once Upon a Feast. This weeks PPN#204 is being hosted by Sarah at Maison Cupcake.
Cumin Cauliflower Pasta Salad
Serves 3 - 4
200g - 250g of cooked Pasta of your choice – I used casarecce left over from the Beetroot and cumin pasta recipe last month.
1 small cauliflower
4 - 6 tablespoons olive oil
1 bunch of spring onions, sliced
1 teaspoon freshly ground coriander
1 generous teaspoon freshly ground cumin seeds
1 teaspoon of chilli flakes or to taste
2 tablespoons chopped fresh parsley or coriander
Salt and pepper to taste
Divide the cauliflower into small florets. (Please try and use the core too) and steam or boil in salted water until tender. Drain and set aside.
Slice the spring onions. Heat the oil in a wide frying pan. Add the spices and onion and cook, stirring gently for 5 minutes for the spices to infuse the oil. Then stir in the chopped herb. Season with salt and pepper.
Add the cauliflower and pasta to the oil and stir well. Leave to marinate for several hours, turning occasionally. Taste and adjust the seasoning if necessary.
Serve cold or at room temperature.