Cauliflower pasta with almonds
In fact, I was planning to make "albondigas con almendras", Spanish meatball tapa that I ate a few times in the same place in Spain. They wouldn't give me a recipe, but I tried and tried to recreate it. This time I'm on the right track, except, I had no mince in the house! So I made what I thought to be an almond/garlic paste that is probably used in the albondigas and put it in my cauliflower dish.
The cauliflower dish was planned to be a "pasta alla Siduri", most members here know that I'm talking about a much appreciated dish proposed by our member @siduri, a simple combo of cauliflower, garlic and chili on pasta.
So, I ended up with this cauliflower pasta with almonds. It's simply sensational!
We kind of have top class vegetables over here. Look at this cauliflower; equally white and very dense. You'll need also blanched almonds, a lot of garlic and a few chili flakes.
The cauliflower is not boiled but panfried in olive oil. Cut the large florets in 4 through their stem, that will keep them whole and it will be easier to turn and color them. Once they have a color, s&p, reduce fire and put a lid on the pan. Use enough cauliflower, the florets will shrink quite a lot!
Meanwhile, blend the blanched almonds and a lot of garlic with parmesan, s&p, chili flakes and cream into a paste. When the cauliflower is nearly done, add this thick paste to the pan and stir gently. Let fry slowly for another 10 minutes or so. One of my best pasta dish ever!!
I used a big handful of almonds, 1/2 tsp of chili and 4 cloves of garlic and just enough cream to turn it into a paste.