Prep Time: 10 minutes
Cooking Time: +- 25 minutes
Serves: 2-4
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Linguini with roasted cauliflower,  parmesan crumbs and truffle oilThis is a nifty little supper. So quick and easy with minimal ingredients and BIG on flavour. I tend to enjoy linguine in a simple napolitana sauce and fresh basil or simply dressed in olive oil and lemon juice and tossed with copious amounts of parmesan shavings. Especially as we head into the warmer months, I enjoy a “lighter” pasta. This dish is another lovely example. Cauliflower has such a earthy sweet flavour when its roasted so when the flavour is so damn delicious, you want to do something simple with it. For this pasta, I roast the cauliflower tossed in a little truffle infused olive oil and grated parmesan until golden and crispy. This combo is just heavenly. For extra texture (and insane flavour), I do some parmesan crumbs which is basically breadcrumbs and grated parmesan (or try gruyere) roasted in the oven until golden and crispy. Then it’s just a matter of combining al dente linguine with the roasted cauliflower and breadcrumbs. To serve, drizzle with a little more truffle infused oil or punchy olive oil and a squeeze of lemon. For a bacon fix, roast some bacon until crispy, then bash into crumbs and add to the pasta – this adds a divine smokiness (fried pancetta lardons are awesome too). Note: if you don’t have truffle infused olive oil, replace with parmesan infused olive oil. Yum, yum, yum!

Linguini with roasted cauliflower, parmesan crumbs and truffle oilLinguine with Roasted Cauliflower, Parmesan Crumbs and Truffle Infused Oil
250 g linguine
1 medium cauliflower, broken into small florets
1 c (250 ml) finely grated parmesan, gruyere or pecorino cheese
2 T (30 ml) truffle infused olive oil
1  1/2 c (375 ml) freshly made bread crumbs of a ciabatta
2 T (30 ml) olive oil
Freshly ground salt and pepper to taste
Extra virgin olive oil or truffle infused olive oil or parmesan infused olive oil for drizzling
Juice of 1/2 a lemon (optional)
Extra grated parmesan (optional)

Preheat the oven to 220 Deg C.
Bring a large pot of salted water to the boil. Boil the linguine until al dente. Drain and toss in some olive oil.
Place the cauliflower florets, truffle infused oil and half of the parmesan into a greased baking tray. Shake the ingredients around until cauliflower is well coated. Spread the cauliflower out.
Place the bread crumbs, remaining cheese and olive oil in another greased baking tray and mix everything until well combined and evenly spread out.
Place both trays into the oven and roast for +- 15 minutes – checking every 5 minutes or so and stir the crumbs around to prevent catching. The crumbs should be golden and crispy. Remove from oven and set aside. Continue roasting the cauliflower until golden and starts to char at the edges. Remove.
Toss the linguine, roasted cauliflower and parmesan crumbs together until evenly combined.
Season to taste and drizzle with olive oil of your choice.
When ready to serve, finish off with some lemon juice and extra parmesan cheese.
This pasta can be served hot or at room temperature.

2 Responses

  1. Colin

    Some years ago I spoke to a leading Italian manufacturer of olive and other oils at an international food exhibition in London on “truffle oil”.
    He stated that it is impossible to get truffles in any form into oils, and that they are all chemically engineered in fancy small bottles to sell to gullible foodies.
    I would mention that his olive oils were to die for. but very expensive.

  2. Carey Erasmus

    I’m aware that “truffle oils” are simply flavoured olive oil. I don’t really care how it’s made, it’s tastes good 🙂


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