SPELT PASTA WITH SILKY CAULIFLOWER SAUCE

PREP + COOK TIME 40 MINUTES SERVES 4

1kg cauliflower, cut into florets

1 cup (250ml) vegetable stock 2 cloves garlic, peeled

2 tablespoons extra virgin olive oil ¾ cup (45g) multigrain

breadcrumbs

1 fresh long red chilli, seeded,

chopped finely

1 clove garlic, extra, crushed

¼ cup chopped fresh flat-leaf parsley 1 tablespoon finely grated lemon zest 375g dried spelt fettuccine

½ cup (40g) grated parmesan

(see cook’s notes)

2 tablespoons extra virgin

olive oil, extra

1½ cups (375ml) milk

¾ cup (60g) grated parmesan, extra 1 tablespoon lemon juice

1 tablespoon lemon rind strips

(see tips on page 80)

1 Place three-quarters of the cauliflower in a saucepan with stock and garlic; bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until cauliflower is tender.

2 Meanwhile, cut remaining cauliflower into tiny florets. Heat oil in a frying pan over high heat, add florets; cook stirring, for 2 minutes or until lightly golden. Add breadcrumbs, chilli and extra garlic; cook, stirring for 2 minutes or until breadcrumbs are golden and crisp. Remove from heat; stir in parsley and lemon zest.

3 Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well; return to pan with parmesan and extra oil. 4 Blend cauliflower stock mixture with milk until very smooth. Stir in extra parmesan and juice. Season.

5 Spoon cauliflower sauce over pasta; serve topped with cauliflower crumbs and lemon rind. 3 Whisk the eggs and milk in a medium bowl; season.

4 Preheat an oven grill.

5 Heat oil in a heavy-based frying pan over medium-high heat; cook spinach for 30 seconds or until wilted. Add potato and capsicum; cook, stirring, for 1 minute. Add egg mixture. Reduce heat to medium; cook for 7 minutes or until egg is almost set. Top with cheese. Place under heated grill for 3 minutes or until golden and set.

6 Serve frittata with salsa; sprinkle with lemon rind.

OLIVE SALSA Combine ingredients in a bowl.