This simple, swift and frugal pasta dish is not that different from the Red Chilli Spiced Brussels Sprouts I made last month. The main difference with this one is the vegetable - cauliflower.
As a person who does not enjoy cauliflower (and Brussels sprouts) I actually enjoyed this. I liked how the garlicky-chilli oil infused the cauliflower. This Cauliflower Pasta is also good cold for lunch, but at this time of year I think I'd prefer it warm.
If you click on the picture above, you will note amongst the fussili pasta and the florets that I also like to use the core of the cauliflower. Its actually my favourite part of the cauliflower. It never ever goes into the compost bin. I often chop it into cubes and add it into whatever I am cooking.
I am sharing this simple pasta dish with Presto Pasta Nights . PPN was founded by Ruth Daniels of Once Upon a Feast and this week PPN #244 is being hosted by Rachel of The Crispy Cook.
Garlic Chilli Spiked Cauliflower Pasta
Cook penne or fusilli pasta for 2 people.
Par-cook about 1/2 cauliflower: florets: either boil or steam, then set aside.
Meanwhile, heat 2 tablespoons olive oil in a wide pan, then add in about 1-2 minced garlic along with chilli flakes to taste (or 2 fresh red chillies, minced) and saute slowly stirring occasionally. Then add in par-cooked florets. Cook on medium-low heat until the flavours have infused and just beginning to turn golden brown. Season with salt and pepper.
Stir in the drained, cooked pasta, drizzle with extra olive oil. Garnish with optional minced parsley and serve immediately.