Wheat free pasta recipe using cauliflower!
Tatu’s recipe for a replacement dish for pasta
I used to love pasta salad as a young girl, the combinations of flavours and textures. My friend Claire and I used to eat a huge salad bowl of it whilst sitting in the garden under a tree chatting endlessly about whatever teenagers talk about.
I no longer enjoy eating pasta but I miss it all the same so I started using cauliflower as a substitute. It’s AMAZING! I wanted to share this with you as I know many people must feel the same.
- 2 heads cauliflower, broken into florets
- 2 handfuls of sun blushed tomatoes, roughly chopped
- 30mls extra virgin olive oil
- 20mls balsamic vinegar
- ½ tsp dried Italian mixed herbs
- 1500ml chicken stock
- 1/2 tsp ground black pepper
- 1 large packet fresh basil, ripped
- 1 red onion, finely sliced
- 2 cloves garlic, minced
- 1 handful black olive halves
In a large pot heat the stock to the boil and drop in the cauliflower florettes and leave to cook for no longer than 4 minutes, remove and drain.
In a large salad bowl combine all the ingredients and mix gently ensuring the balsamic and olive oil cover everything evenly, serve immediately or leave in the fridge to cool.
Who needs wheat? 🙂
Why cauliflower is good for you
Studies linking cauliflower-containing diets to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer have been found to have strong positive results.
Tatu Bearcroft is a chef with expertise in all areas of cooking and is also a trained nutritional therapist. Based in London she offers cooking workshops and bespoke meal preparation packages for your individual needs.