Master chef
Utensils
Apron
Bowl
Colander
Cooking spoon
Frying pan
Measuring cup
Pan
Paring knife
Spatula
Stick blender
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Cauliflower
Break off the cauliflower florets. Chop the stalk into pieces. Peel and finely chop the onion and garlic.
Crumble
Divide approx. 300 g of the cauliflower florets into even smaller florets. Tear the leaves off the parsley, chop finely. Heat the oil in a non-stick frying pan. Add the cauliflower, stir fry for approx. 3 mins. Reduce the heat, add the breadcrumbs, fry for approx. 2 mins. Add the parsley and parmesan, stir fry for approx. 2 mins.
Sauce
Heat the oil in a pan. Add the onion and garlic, sauté. Add the remainder of the cauliflower and cook briefly. Pour in the water and cream, season with salt, cover and simmer for approx. 20 mins., puree until smooth. Mix in the parmesan.
Pasta
Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pasta, mix the pasta and reserved cooking water into the cauliflower sauce. Tear the leaves off the parsley, chop finely. Plate up the pasta, , scatter the parsley and crumble on top.
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