Cauliflower Pasta

April 7, 2016


1/2 head cauliflower

Tantillo California Extra Virgin Olive Oil as needed

1 cloves garlic

1/4 cup sliced almonds

2 tbsp raisins

Salt as needed

Orange zest

1/2 lb short cut pasta.


1Cut the cauliflower into very small florets. In a pan, heat Tantillo California Extra Virgin Olive Oil with clove of garlic and add cauliflower-sweat the cauliflower with a few spoonfuls of water and let reduce.

2Add almonds and raisins, saute for a few minutes-season with salt.

3Remove garlic clove and discard.

4Cook pasta in salted boiling water until very al dente. Add pasta to cauliflower pan to finish cooking with a spoon of pasta water.

5Garnish with orange zest.


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