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Monique of loons pasta with roasted cauliflower and crispy bread crumbs
 
 
4 ServingsPTM40 min

Monique of loons pasta with roasted cauliflower and crispy bread crumbs


Orecchiette with breadcrumbs and vegetables from the oven.

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Directions

  1. Preheat the oven to 200 ° C.
  2. Slice the shallot in rings and two-thirds of the garlic fine. Divide the cauliflower into small florets.
  3. Mix the shallot, sliced ​​garlic and cauliflower with the oil, pepper and salt if necessary and spread over a griddle covered with parchment paper.
  4. Roast for about 20 minutes in the middle of the oven. Spoon halfway.
  5. In the meantime, cook the pasta al dente according to the instructions on the package. Drain.
  6. Cut the parsley coarsely. Tear the bread into pieces. Grate the cheese.
  7. Put the almonds and the rest of the garlic in the food processor. Grind to almost fine bread crumbs.
  8. Heat the oil in a frying pan and fry the bread crumbs in 10 min. On medium heat until golden brown and crispy. Change regularly.
  9. Mix the roasted cauliflower with the oil through the pasta and spread the bread crumbs over it.


Nutrition

820Calories
Sodium6% DV140mg
Fat75% DV49g
Protein40% DV20g
Carbs23% DV70g
Fiber32% DV8g

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