A really fresh, zingy and healthy pasta dish that's the perfect way to use up any preserved lemons you might have in your cupboard. An ideal dish for those going veggie for January! Ingredients below the links.
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Ingredients:
½ head of cauliflower, washed, dried and cut into florets
Extra-virgin olive oil
A pinch of red chilli flakes
Salt and black pepper
1 shallot, peeled and finely chopped
1 garlic clove, crushed
6 slices of preserved lemon, flesh and white rind removed, finely chopped
6 salt-packed anchovies, washed, filleted and chopped
20ml dry white wine
A handful of seedless white grapes, quartered (or golden sultanas)
200g orecchiette or Messicani pasta
2 tbsp double cream
1 tbsp flat-leaf parsley, finely chopped
Parmesan, to serve
A handful of toasted hazelnuts, roughly chopped
Extra virgin olive oil, to drizzle