Fried Cauliflower with Pasta and Lemon Zest
4 servings
35 minutes
Fried cauliflower with pasta and lemon zest is a vibrant dish of Lebanese cuisine that combines the tenderness of vegetables with a refreshing citrus note. The Lebanese tradition of cooking cauliflower with aromatic spices dates back to ancient times when this vegetable was valued for its versatility and rich flavor. In this recipe, the cauliflower is roasted to a golden crust and then combined with orecchiette, capers, and fresh herbs, creating a harmony of textures. The lemon zest adds lightness and a pleasant tang to the dish, making it an ideal choice for both a hearty dinner and a light lunch. The dish can be served on its own or paired with white wine to enhance the flavor nuances. This culinary creation is a true example of the balance between simplicity and elegance in Mediterranean gastronomy.
1
Preheat the oven to 230 degrees.
2
Cut the cabbage into small florets. Chop the onion into thin pieces.
- Cauliflower: 1 kg
- Red onion: 1 head
3
In a bowl, mix cabbage, onion, capers, and 2 tablespoons of olive oil. Season with salt and pepper. Spread the vegetables in a single layer on a baking sheet. Bake in the oven for 40 minutes until tender and golden.
- Cauliflower: 1 kg
- Red onion: 1 head
- Capers: 0.3 glass
- Extra virgin olive oil: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Meanwhile, boil the pasta in salted boiling water until al dente. Drain.
- Orecchiette: 250 g
5
Add the remaining olive oil, parsley, and lemon zest to the pasta. Then add the cabbage, season with salt and pepper.
- Extra virgin olive oil: 0.3 glass
- Chopped parsley: 0.5 glass
- Grated lemon zest: 2 tablespoons
- Cauliflower: 1 kg
- Coarse salt: to taste
- Freshly ground black pepper: to taste
