Vegetables Recipes - Crunchy Cauliflower and Coriander Rigatoni

Ingredients

• 75 g/3 oz/1/3 cup butter

• 2 thick slices of bread, cubed

• 1 onion, chopped

• 1 garlic clove, crushed

• 5 ml/1 tsp ground cumin

• 2 courgettes (zucchini), diced

• 1 small cauliflower, cut into small florets

• 150 ml/2/3 cup double (heavy) cream

• 15 ml/1 tbsp chopped coriander

• Salt and freshly ground black pepper

• 225g/8 oz/2 cups rigatoni

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Method:

1. Melt 50 g/1/4 cup of the butter in a frying pan (skillet) and fry (sauté) the bread cubes until crisp and golden. Drain on kitchen paper.

2. Melt the remaining butter in a saucepan, add the onion and garlic and fry gently for 2 minutes.

3. Add the cumin and fry for 1 minute. Add the courgettes, stir gently, then cover, reduce the heat and simmer for 5 minutes until the courgettes are just tender.

4. Meanwhile, cook the cauliflower florets in boiling salted water for 4­5 minutes until just tender. Drain.

5. Add the cauliflower to the courgette mixture. Stir in the cream, coriander and seasoning. Heat through.

6. Meanwhile, cook the rigatoni according to the packet directions. Drain and return to the saucepan.

7. Add the hot sauce and toss gently. Stir in the croutons just before serving.