I love trying new food, if I see something new in the supermarket I have to pick it up. The first time I tried Romanesco cauliflower was when we were getting regular organic veg deliveries. I loved the idea of having a surprise box of veg and rustling up new recipes for them. I did a bit of research when I first had the Romanesco cauliflower, and found it in quite a few italian recipes, so decided to try it with pasta. I now have a recipe I am happy with and it's a great alternative to the mundane regular recipes you can get stuck with, it's also pretty cheap.
Ingredients
- One Romanesco cauliflower
- One punnet of cherry/small tomatoes
- A drizzle of balsamic glaze
- A large 'glug' (approx 5 tablespoons) of olive oil
- A generous pinch of salt
- 100g good quality Parmesan
- Crushed chilli flakes (to your taste)
Method
- Preheat your oven at 170'C
- Cut the cauliflower into small florets and place in a baking tray
- Add whole cherry tomatoes to the baking tray
- Drizzle with balsamic glaze and olive oil, and sprinkle the pinch of salt
- Place in the oven for 25 minutes
- While your veg is cooking, cook your pasta as per packet instructions (any pasta)
- When the pasta is cooked, roughly drain it so that a little of the water is left in the pan and add your cooked veg straight from the oven.
- Grate the parmesan into the hot pasta and add the ground chilli flakes.
And serve! Yum!
