Gemelli pasta with garlic and cauliflower
6 servings
40 minutes
Pasta gemelli with garlic and cauliflower is an Italian dish that combines the tender texture of pasta, roasted cauliflower with a golden crust, and aromatic spices. Gemelli's twisted shape holds the sauce well, creating a harmonious blend of flavors. The roasted cauliflower takes on a nutty hue complemented by crispy breadcrumbs and toasted almonds. Lemon juice and zest add a refreshing tang, while raisins contribute subtle sweetness. This dish is perfect for a cozy family dinner or an elegant treat for guests. It represents a balance between simplicity and sophistication while staying true to Mediterranean culinary traditions.
1
Preheat the oven to 260˚C. Mix the cauliflower with 1⁄4 cup of oil, cumin, garlic, salt, and pepper and spread it on a baking sheet. Bake for 25–30 minutes until tender and golden brown.
- Olive oil: 1 glass
- Ground cumin: 2 teaspoons
- Garlic: 3 cloves
- Cauliflower: 1 head
- Coarse salt: to taste
- Ground black pepper: to taste
2
Meanwhile, bring salted water to a boil in a large pot. Cook the pasta for about 13 minutes until al dente. Drain the water and set aside.
- Gemelli pasta: 250 g
3
Combine the cauliflower with the remaining butter, pasta, almonds, raisins, parsley, lemon juice and zest. Sprinkle with salt and freshly ground black pepper. Serve topped with breadcrumbs.
- Olive oil: 1 glass
- Roasted almonds: 130 g
- Light raisins: 190 g
- Chopped parsley: 2 tablespoons
- Lemon zest: 2 pieces
- Lemon juice: 60 ml
- Coarse salt: to taste
- Ground black pepper: to taste
- Breadcrumbs: 125 g