Day 297: Pasta with Cauliflower & Kalettes 

The Man discovered Kalettes in the supermarket and I was intrigued to try them. A hybrid of kale and Brussels sprouts, I’ve used this enticing new vegetable in place of kale in a version of pasta al cavolfiore, where it’s combined with roasted cauliflower.

I always forget how tasty roasted cauliflower is until I’m actually eating it but the flavours work beautifully in this lesser known pasta dish.  

Ingredients (serves 2):

  • 1 x medium cauliflower 
  • Half a bag of Kalettes (approx 100g)
  • 1 x garlic clove, crushed
  • 2 x tbsp capers
  • Good pinch of chilli flakes
  • Squeeze of lemon juice
  • 200g Pennoni Rigati, to serve 

For the herby breadcrumbs:

  • 1 x slice wholemeal bread
  • 1 x garlic clove, crushed
  • 1 x sprig parsley
  •  1 x small sprig rosemary

Roast the cauliflower on a baking tray with a good drizzle of olive oil, a pinch of chilli flakes and a smattering of turmeric at 200C for 20 minutes. Add the Kalettes for the final 5 minutes.

Meanwhile, prepare the breadcrumbs by whizzing the ingredients up in a food processor. Fry them in olive oil for a few minutes until crunchy and set aside.

Whilst the cauliflower and Kalettes are roasting, cook the pasta for 8 minutes. Drain and reserve a cupful of the cooking water.

In the pasta pan, heat a good tbsp olive oil. Add another clove of crushed garlic, a squeeze of lemon juice and the roasted vegetables. Cook for a couple of minutes and stir in another pinch of chilli flakes and the capers. 

Add a good slosh of pasta water to the pan, return the pasta with a drizzle of olive oil. (Use more of the pasta water if necessary.)

Season with a liberal sprinkling of the breadcrumbs and black pepper and serve. 

The Man stirred some cooked chorizo into his pasta but mine needed little enhancement. You could grate some (vegetarian) Parmesan over but I chose to deliberately keep mine vegan.


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