Garlic and cumin roasted cauliflower in parsley and chilli pesto pasta (plus giveaway)

29 Oct
Garlic and cumin roasted cauliflower in parsley and chilli pesto pasta (plus giveaway)

Garlic and cumin roasted cauliflower in parsley and chilli pesto pasta (plus giveaway)

It’s funny how tastes change as grow up.

Back in the day, a weekend in Skegness with chips, rides, candy floss, sand castles and good company was the making of exhilarating times. The smell of fried onions, the smacking of the sea, the sun in our hair and on our backs. Wearing shorts, but skies, seagulls. When my husband and I were a relatively new couple we escaped the pressures of the festive season by going to Scotland. We we young. We stopped by Blackpool of all places and it was so windy, I couldn’t walk in a straight line. I remember mr.bean on a tiny TV with a long aerial in our modest lodging for the night. The simple things.

Then for my 30th we were in an island just off Mauritius that we could walk around within 20mins. The waters were so shallow and still, you could just walk from one end to another. Quiet and scorching, still and stunning. They weren’t wrong when they said, ‘welcome to paradise’. I wasn’t one to stop and stare, I like to keep busy. But on an island as movingly beautiful, it was just instinctive to stop and admire…for a long time. I had flutters in my tummy, it was thrilling. I was making the memories I had imagined for so long.

I remember watching one of my uncles grilling full cloves of garlic on top of toast on one of those old school cookers where the flames would dance on the grill. I remember being utterly repulsed; how DID he eat THAT. I listened to him telling my dad how he ate it every day and how raw garlic was good for the heart, blah blah. They drank karela juice and ate raw mung bean sprouts. What was wrong with my family…surely everyone else’s family ate pizza and certainly not raw garlic?

And now? I’ve been tweeting excitedly about roasted garlic with salt and sighing with smiles at the same time. It’s incredibly smooth, sweet and creamy. I love roasting whole bulbs and then squeezing the individual cloves out of their skins. It’s art. It’s so pretty. Surely simple food like this had to be sensual, or is that just taking it too far?

As you may have noticed from my posts, I’m rather fond of pasta. Who doesn’t love it? One of my favourite things about pasta is the versatility; there are just so, so many varieties. This recipe is fresh, garlicky, smooth and easy. I want to know what you think of this recipe and I want to hear about your favourite variety f pasta. Leave me a comment with your thoughts on this recipe and your fave recipe and be in with a chance of receiving one of these JML twist n choppers which has made my life in the kitchen tidier.

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Ingredients

One large head f cauliflower cut into 1 inch florets
4 cloves of garlic, peeled and mashed
1 tsp cumin
Salt to taste
1/4 cup of oil
1tbsp chilli oil or sesame oil and one chilli
75g parsley
2tsp lemon juice
400g pasta

1. Mix the oil, cauliflower, salt and cumin seeds in a large bowl and ensure the cauliflower is well coated
2. Roast the cauliflower in the oven at 180degrees for about 20mins or until it is has browned lightly.
3. In the meantime, cook the packet instructions and make the pesto by grinding together the parsley, chilli oil, lemon juice and a pinch of salt. Add 1tbp water if you struggle to get a smooth pesto.
4. When the cauliflower and pasta are cooked, drain the pasta and mix wth the pasta. Toss the cauliflower into the bowl and ensure they are evenly distributed. Don’t stir it in, just toss it gently,

Serve hot and crisp.

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