Purple Cauliflower Pasta
Fast and easy to grow, great crop for spring, or fall into early winter.
Recipe Summary Purple Cauliflower Pasta
I was drawn to a purple cauliflower at the market and brought it home. Was too afraid to ruin its beautiful colour by boiling it to death, so I made a quick cauliflower pasta flavored with sliced garlic, walnuts, and rosemary.Ingredients | Osaka Purple Mustard Seeds2 cups uncooked rotini pasta¼ cup walnuts2 tablespoons olive oil1 clove garlic, sliced½ head purple cauliflower, cut into small florets½ teaspoon kosher salt1 tablespoon balsamic vinegar1 pinch red pepper flakes2 teaspoons chopped fresh rosemary½ teaspoon kosher salt2 pinches grated Parmesan cheese, or to tasteDirectionsBring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.Heat a small skillet over medium-low heat. Place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.Info | Osaka Purple Mustard Seedsprep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
TAG : Purple Cauliflower PastaMain Dish Recipes, Pasta,