Spiced Cauliflower Torchietti with Chilli, Tomato and Bacon

This recipe looks and sounds so delish….can’t wait to try it!

4 tbsp olive oil
50g butter
3 shallots, diced
3cm cube of grated ginger
3 garlic cloves, minced or chopped small
Fresh chilli chopped small – as much as you like
2-3 tsp mild curry powder
1 tsp turmeric
1 tsp yellow mustard seeds
1 tsp black mustard seeds
Enough pasta for 2
4 smoked bacon rashers, chopped small
1 head of cauliflower chopped into small florets
1 punnet of cherry tomatoes, halved
2 large handfuls of finely grated parmesan
1 handful of flat leaf parsley, chopped small
Chilli flakes to sprinkle on top
2 tbsp Greek yoghurt or crème fraiche

The Travelling Pantry

Mark Twain described the cauliflower as ‘cabbage with a college education’. Now I am starting to educate myself about this mysterious white vegetable.

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I started to sauté cauliflower about a year ago, which went down very well with my partner who normally detests the stuff. I llike to fry the florets in a little oil and butter with a sprinkle of curry powder and cumin/fennel seeds. I have not tried roasting it yet but feel inspired by the idea of golden, crisp nuggets like sun bronzed, albino baby trees. You can always roast the cauliflower for this recipe, if you’d rather.

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Cauliflowers contain mustard oils, which give the cauliflower its lovely flavour but also break down into a variety of sulphurous compounds as it is heated – this explains the smell which worsens the longer it is cooked for. It doesn’t seem to emit anything unpleasant cooking in this way…

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