Cauli comfort

ROASTED CAULIFLOWER, PRESERVED LEMON AND CHILLI PASTA

INGREDIENTS

(Serves 4)

1 medium cauliflower, cut into florets, and the inner leaves; 100ml olive oil, plus 1tbsp for roasting the cauliflower; 40g rye bread, blitzed into breadcrumbs; 250g ditali pasta, macaroni, mezzi rigatoni or orecchiette; 6 garlic cloves, finely chopped; 1 dried chilli, crushed; 3 free-range egg yolks; 200g sour cream; 80g Parmesan, grated; large handful of flat-leaf parsley, leaves finely chopped; 2 preserved lemons, pips removed and skin thinly sliced; grated zest of 1 lemon; sea salt and freshly ground black pepper

METHOD

1. Preheat the oven as hot as it can go (about 260°C / 240°C fan/gas mark 10).

2. Spread the cauliflower florets and leaves on a baking tray and drizzle over 1tbsp of olive oil. Season with a teaspoon of salt, mix with your hands so that all the cauliflower is evenly coated and place in the roasting-hot oven for 15 minutes, until cooked through and nicely browned or slightly charred.

3. Once the cauliflower’s in the oven, heat half the oil in a small frying pan over a medium heat. Add the breadcrumbs and fry for about four mins until crisp and golden, then transfer to kitchen paper to drain and keep them crispy. Set aside.

4. Cook the pasta in a saucepan of well-salted boiling water for a couple of minutes less than stated on the packet (you will finish cooking it with the sauce).

5. While the pasta’s cooking, heat the remaining oil in a separate frying pan with the garlic and chilli and cook gently for five minutes, until softened. Set aside.

6. Drain the pasta, reserving 100ml of the pasta water, and return the pasta to the pan.

7. Whisk the egg yolks, cream and Parmesan together in a bowl. Place the pasta pan back over a medium heat and stir in the egg mixture, followed by the garlic and chilli oil, parsley, preserved lemon, lemon zest and a generous pinch of black pepper.

8. Mix well over the heat for a couple of minutes until the sauce thickens slightly, check for seasoning and stir through the roasted cauliflower. Serve immediately, with the breadcrumbs sprinkled on top and, if you’re like me, an extra grating of Parmesan.