Lemon Cauliflower Conchiglie pasta
thick and creamy lemon sauce with crunchy cauliflower pasta!
Making the baked cauliflower
The cauliflower goes through 2 stages as well. First, you boil it — I cook the cauliflower with the pasta. 10 minutes is all the cauliflower needs to get tender without going soggy. I see no reason to use 2 pots of water, one for the pasta and one for the cauliflower. If anything, the cauliflower will improve the pasta's natural flavor when cooked together, so don't be afraid — cook the pasta and cauliflower together. I created a nice crust for the cauliflower made from an egg mix that acts as a glue, plus a cheese and breadcrumbs mix to coat it and give it that crunchiness. Baking is at a high temperature. Remember, the cauliflower is already halfway there — all we need is to form the crust, so high heat and a short bake are what we're after. I used 225°C / 450°F for about 20 minutes until golden brown.Making the lemon cream sauce
This lemon pasta sauce method is taken from the pastry world. It combines natural thickeners like cornstarch and eggs to give the sauce a steady body. If you cooled this sauce in the fridge it would set to a porridge consistency, but we're using it on the spot so we get to enjoy all that creaminess. I used a similar lemon filling for my lemon tart — only when making a pastry, the sauce is sweeter and contains more eggs to keep it stable and firm.Method
- 1
cooking the pasta and cauliflower· 10 minutes
Preheat the oven to 225°c/ 450°F. Place a big pot over high heat and bring into a boil, add any short pasta, I used Conchiglie (little ears), add the cauliflower as well. Choose a pasta that its cooking time is approximately 10 minutes so the cauliflower and pasta cooking will be coordinated.
- 2
Baking the cauliflower· 25 minutes
Set a bowl with the breadcrumbs and the parmesan, mix well. Beat the eggs gently in a different bowl, soak the cauliflower until completely covered and move over to the breadcrumbs bowl. When completely covered place in a baking pan. Bake for 20 minutes until golden brown.
- 3
making the lemon cream sauce· 15 minutes
In a medium saucepan place the lemon juice, water and honey and bring into a gentle simmer. Reduce heat and add the cream and corn flour, whisk constantly until the sauce is resisting a bit and a body is formed. In a separate bowl whisk the egg yolks gently and pour in the lemon cream sauce in small drizzle, about 1 cup of sauce, whisk the eggs and the sauce in the bowl until temperature has been leveled (we don’t want lumps). Pour the eggs and cream mixture into the saucepan and mix with the rest of the sauce, add the lemon zest and increase temperature to medium, whisk constantly until the sauce is thickened a bit. Remove from heat, add the butter and salt, mix until fully incorporated.
- 4
Assembling and serving the dish
In a mixing bowl place the pasta and pour over it the lemon cream sauce. add the baked cauliflower and mix well. Place a portion of the pasta and cauliflower mix in a serving plate, spread oven some lemon zest, parsley, pecorino and drizzle olive oil on top. Season with salt as much as needed Serve immediately
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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