Bucatini con Cavolfiore, Aglio e Pangrattato Tostato: Pasta with Cauliflower, Garlic and Toasted Breadcrumbs


Bucatini con cavolfiore, aglio e pangrattato tostato: Pasta with Cauliflower, Garlic and Toasted Breadcrumbs

Bucatini con cavolfiore, aglio e pangrattato tostato: Pasta with Cauliflower, Garlic and Toasted Breadcrumbs


Serves 4 as a main course

350 grams small cauliflower florets

1 pound bucatini/spaghetti/fettuccine

2 tablespoons freshly minced garlic

2 tbsp butter or olive oil

1 tbsp olive oil

1.5 cups whole-milk

1/2 tbsp freshly ground white pepper

1/4 teaspoon ground nutmeg

1/2 cup finely chopped parsley - flat leaf is ideal but you can use curly as well

3/4 cup freshly toasted breadcrumbs made from garlic bread

1/2 cup parmesan shredded

1 tablespoon toasted pine nuts or use chilgoza (optional)


Set a stock pot of water with 1/2 tsp salt to boil.

Heat the butter and olive oil in a large skillet or saucepan on medium heat. Add the garlic and saute 2 minutes until fragrant.

Add the florets, and toss well. Saute 1-2 minutes.

Add the milk, nutmeg and white pepper and lower flame and let the cauliflower cook until tender to eat but still has some bite.

Add pasta to the boiling water and cook 7 minutes. The pasta should be undercooked.

Strain and add the undercooked pasta to the saucepan with the cauliflower. Add 1/4 cup of the starchy pasta water to the saucepan and toss the pasta until well coated. Let it cook in the sauce another 1 minute or so until al dente.

Switch off flame. Stir in the parmesan and toss well. Taste and adjust for salt.

Add the parsley and toss again.

Garnish with garlic breadcrumbs and pine nuts.


Gobi ke Pakore- Cauliflower Fritters

Cauliflower Pakoras- Cauliflower Fritter

Cauliflower Pakoras- Cauliflower Fritter



1/2 kg cauliflower head cuts into small florets with stem about 1.25 to 1.5 inches in length and 1 inch wide

Juice half a lime

1 teaspoon ginger garlic paste

1/4 teaspoon turmeric

2 tablespoons finely chopped fresh coriander or cilantro leaves

2 green chillies very finely chopped


1/2 cup chick pea flour or besan

2 tablespoons rice flour

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1 teaspoon salt


Heat a large saucepan of water on a high flame. When it reaches a boil immerse the cauliflower florets in the boiling water. Let sit 2 minutes, then drain completely.

Wash the cauliflower in cool running water and drain completely.

Combine the lime juice, coriander leaves, green chillies, turmeric, garlic ginger paste and salt. Toss well to coat all the florets. and let sit covered 20 minutes.

In a mixing bowl combine the ingredients for the batter. Using a tablespoon add the flours and spices to the cauliflower 2 tablespoons at a time. Stir well. Allow the flours to absorb the liquid in the florets. Keep adding flour until it clings to the cauliflower. Add water if required a tablespoon at a time.

Do not create a wet runny batter. You want the pakoras to be crispy. The more water you add the more oily and soft the fritter will be. Stop adding the flour once you have a thick sticky, clumpy batter. Taste for seasoning and adjust.

Heat 2.5 inches of oil in a small kadai or wok on high heat. When oil is hot but not smoking reduce flame to medium. Fry one pakora until golden brown. Drain and taste for doneness and salt.

Adjust salt in batter if required.

Repeat with remaining fritters. Serve warm with ketchup or a chutney of your choice.






This is a dish of leftover vegetable, cheese and greens. You can substitute the kale with chard, radicchio even spinach, the cauliflower with broccoli and use various leftover pastas for the dish. I used a vegan sausage.

Serves 4-5

250 grams cauliflower florets

2 cups finely chopped greens of your choice- kale, swiss chard

1 cup chopped sausage of your choice

1.25 cups grated cheeses such as fontina, cheddar, gruyere, emmentaler

2 cups low fat milk

2 tablespoons rice flour

1 cup elbow macaroni, penne, farfalle or fusilli

2 tablespoons olive oil or butter

1 teaspoon hot sauce (or to taste)

salt and pepper to taste


Preheat oven to 350C. prepare middle rack.

Heat the butter or olive oil and saute the flour on a medium flame about 2 minutes. Add the milk, cauliflower and a teaspoon of black pepper and hot sauce. Cook 2-3 minutes. Switch off flame. Stir in a cup of room temperature water.

Add finely chopped kale or greens of your choice, the pasta and stir well. Sprinkle the cheese over the top and stir gently into casserole. Taste for salt and adjust.

Bake for 35-40 minutes until cauliflower and pasta is done. Serve hot with crusty bread.