Penne with roasted cauliflower

Name: Penne with roasted cauliflower
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs (Gr. M); 4 TABLESPOONS flaked almonds; 400 g Noodles (e.g. penne); 7-10 Tbsp Salt; 600 g Cauliflower; 1 TABLESPOON Oil; 2 TABLESPOONS Butter; 7-10 Tbsp Pepper; 8 Stem/s Chives

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

For pasta happiness in no time: first precook the cauliflower briefly and then fry it heartily in the pan. This ensures a bite and a delicious roast aroma. To finish off, there is a topping made from egg - simple and delicious!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs (Gr. M)
4 TABLESPOONS flaked almonds
400 g Noodles (e.g. penne)
7-10 Tbsp Salt
600 g Cauliflower
1 TABLESPOON Oil
2 TABLESPOONS Butter
7-10 Tbsp Pepper
8 Stem/s Chives

Directions

1
Boil the eggs hard for about 10 minutes, rinse with cold water, peel and finely dice or chop them. Roast the flaked almonds in a pan without fat until golden brown, remove. Cook pasta in boiling salted water according to package instructions.
2
Cut the cauliflower into small florets and wash. Cook in salted water for about 5 minutes. Drain the cauliflower. Heat oil in a pan. Fry the cauliflower for 3-4 minutes while turning it over. Add butter and let it foam up. Season with salt and pepper.
3
Drain the pasta and collect about 100 ml of water. Add the noodles to the cauliflower and fry briefly. Deglaze with pasta water and simmer briefly. Add chopped eggs. Flavour again. Wash the chives, cut into small rolls and fold into the noodles. Sprinkle noodles with almond flakes.
4
Diced with a few hand movements: Insert the egg first crosswise and then lengthwise into the egg slicer.