Recipe

Hot rigatoni salad with cauliflower

Mar 31, 2011 1:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

Hot rigatoni salad with cauliflower
  • 375 gram rigatoni pasta
  • 1/3 cup (80ml) olive oil
  • 5 clove garlic, coarsely chopped
  • 1 1/2 cup (105g) stale breadcrumbs
  • 350 gram cauliflower florets
  • 350 gram broccoli florets
  • 1/3 cup (80ml) lemon juice
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup (40g) toasted flaked almonds

Method

Hot rigatoni salad with cauliflower
  • 1
    In a large saucepan of boiling water, cook pasta until just tender. Drain. Rinse under cold water and drain again.
  • 2
    Meanwhile, heat 2 tbsp of the oil in a large frying pan. Cook garlic and breadcrumbs, stirring, until browned lightly. Place in a large serving bowl.
  • 3
    Heat remaining oil in same pan. In batches, cook cauliflower and broccoli, stirring, until almost tender. Add vegetables to bowl with pasta, juice, parsley and nuts; toss to combine.

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