I adore cauliflower. It's gone from being a vegetable only good covered in white sauce and cheese to almost surpassing the zuccini (courgette) in my favourites. And, being a vegetarian, I have favourites.
This was super quick and delicious, I've been loving getting back into the savoury cooking now that I'm around at night again.
Makes 2 big servings
Eggs x 2
Half a large cauliflower
Cup of bread crumbs (I always whizz up stale bread and put it in the freezer to have bread crumbs on hand whenever)
1 small chilie
3 spring onions
3 small sprigs of mint
salt & pepper
Hard boil the two eggs. Chop up the cauliflower into medium florets and pop them in a saucepan with an inch of boiling water in the bottom, put the lid on and steam for 6 mins or until they are just cooked. Meanwhile chop off the dark green tops and roots of the spring onions and chop them up nice and small. Chop up the mint into tiny shreds. Chop the chilli up, only use a little bit if you don't want the dish to be overpowered, unless you do in which case bung it all in! Put your fettucini on to cook in saucepan of boiling water.
Once the cauli is cooked, drain it. Once the eggs are done, put them under cold water and shell them.
Put the butter in a fry pan and melt it, as it starts to melt add the spring onions and chili. Once they are getting soft and smell great throw in the bread crumbs and turn the heat down. The bread crumbs will soak up all the butter, stir rigourously! Once the breadcrumbs are starting to brown, put the cauliflower and mint in the fry pan and make sure everything gets coated in everything else. Add salt and pepper to taste. Turn off the heat under the fry pan.
Chop up the eggs into little bits and mix them in with the cauliflower too.
Drain your pasta and serve into bowls then drizzle with a smidgen of oil over it to stop it from being dry. Dish out the cauliflower on top and TaDA! We had ours with half a piece of fresh corn each.