Recipe Broccoli and Cauliflower Pasta

Ingredients:

½ cup almond flakes
1 packet (250 gms) tri-coloured pasta
1 tbsp + 1 tbsp olive oil
1 cup cauliflower florets
Salt to taste
1 cup broccoli florets
2 medium-sized onions, sliced ¼” wide lengthwise
4 garlic cloves, finely chopped
1 tbsp Italian herb blend
2 tbsp seedless golden raisins, soaked in warm water for 30 minutes and drained
2 tbsp dried sour cherries
2 tbsp chopped parsley
To serve
1 tbsp chopped parsley
4 tbsp grated Parmesan cheese

Method:

1. Lightly toast the almond flakes and set aside.
2. Cook the pasta according to package directions, till al dente.
3. Drain, reserving one cup of the water. Reserve the pasta and the water.
4. Place a large, heavy, non-stick pan on medium heat. When hot, add one tbsp of oil.
5. Add the cauliflower. Raise the heat to high and add a generous amount of salt. (Tip: The vegetables should be seasoned right from the start, otherwise they will be bland; taste to check halfway through cooking).
6. Stir-fry the cauliflower, till it is tender and starting to get golden in spots.
7. Add the broccoli at this point and sauté. Cook the vegetables, till they are both well browned in spots. Remove the vegetables from the pan and reserve.
8. Using the same pan (rinse if needed), add one tbsp of oil and sauté the onions on medium heat, till they begin to soften.
9. Add the garlic, herb blend and a pinch of salt. Be careful not to let the garlic burn. Cook, till the onions are translucent.
10. Put another pan on very low heat. Add the pasta cooking water and the pasta and keep on very low heat.
11. Add the cooked cauliflower, broccoli and onions, the raisins, sour cherries, parsley and ¼ cup of almonds. Stir to combine, adding some more pasta water if required. Raise the heat slightly, to bring it all together.
12. Taste for seasoning. Transfer to a bowl, top with chopped parsley, Parmesan and the remaining almonds. Serve immediately.