Recipe – Romanesco Linguine a la Jo

Romanesco Cauliflower

Romanesco Cauliflower

So I did something with the alien cauliflower in the end, a lovely pasta dish that I’ve made with broccoli before and thought would work nicely with this – turns out it did, so much so that I forgot to photograph the finished product as I was too busy scoffing it! This is also a very cheap meal for mid-week as there’s no meat/fish, just lots of lovely veg.

Chilli, garlic and cauliflower

Chilli, garlic and cauliflower

Romanesco Linguine
Serves 4

1 romanesco cauliflower/broccoli or calabrese romanesco, broken into small florets
1 leek, finely sliced
1/2 red chilli (with seeds), finely chopped
2 large garlic cloves, finely chopped
4 tbsp good quality olive oil
25g/1/2oz Parmesan, grated
1 handful chives, finely chopped

1. Bring a saucepan of lightly salted water to the boil and add the romanesco. Boil for 2 minutes. Whilst boiling add some ice cubes to a bowl and top with water. Drain the romanesco and put in the bowl of cold water – this keeps them that amazing green colour by stopping the cooking process.
2. Heat a deep frying pan to medium heat and add 2 tbsp of the olive oil, the leeks, the garlic and the chilli. Fry for 2-4 minutes until softened (put your pasta on now).
3. Add the cooked romanesco to the frying pan and combine, add more olive oil if needed. Cook for 2-4 minutes, stirring regularly.
4. Remove the pan from the heat, add the pasta, the remaining olive oil and the Parmesan – I chose linguine for this – stir to combine and season generously.
5. Serve with some grated Parmesan to sprinkle on top – et voila!


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