Cauliflower is a nutritious and hearty winter vegetable, which is delicious when paired with the sweetness of dried fruit and nuts.
Ingredients for 4 portions
- Wholegrain penne 320 g
- Cauliflower 400 g
- Anchovy fillets 8 (50 g)
- Extra virgin olive oil 2 tbsp (20 g)
- Breadcrumbs 60 g
- Raisins 40 g
- Pine nuts 40 g
- Garlic cloves 2
- Rosemary
- Salt to taste
- Pepper to taste
Preparation
Put the raisins in a bit of lukewarm water for a few minutes. Drain, squeeze out the excess water, and chop them up.
Toast the breadcrumbs in a frying pan with a tbsp of olive oil and a sprig of rosemary.
Combine the raisins and pine nuts, remove the rosemary, and set aside.
Cut the cauliflower into chunks.
In the same pan used for the bread add the remaining olive oil, a clove of garlic and the rosemary.
Fry for a few minutes and then add the cauliflower and a ladleful of boiling water. Cook for a few minutes.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.