Cauliflower pasta salad

Simple Too, p. 225

Ingredients

  • 125g mafalda corta or macaroni (or 250g leftover cooked pasta)
  • 35g currants
  • 1 head of cauliflower, cut into small bite-size florets (600g)
  • 105ml olive oil
  • 30g whole almonds, toasted and roughly chopped
  • 50g pitted green olives, roughly chopped
  • 2 small garlic cloves, crushed
  • 1½ tsp urfa chilli flakes
  • 1 lemon, 1 tsp finely grated zest, 1 tbsp juice
  • 20g parsley leaves
  • 60g halloumi, finely grated, plus extra to serve
  • Fine sea salt and black pepper

Capture the full recipe from the book

Open Simple Too at page 225 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.

Download on the App Store