Pasta with cauliflower cream – Ilaria Moretti

Method

Start by separating the outer leaves of the cauliflower from the florets. Cut the leaves into strips and blanch them for about three minutes together with part of the florets, then drain well.

Transfer the leaves to the air fryer, season with paprika, salt, pepper, a drizzle of extra virgin olive oil and, if desired, a pinch of carob sweetener. Cook until they are well dried and crispy.

In the same water used previously, cook the remaining florets for about ten minutes, until tender. Drain and blend them, adding a little cooking water at a time, until you obtain a smooth, velvety cream.

Use the same water again to cook the La Veronese® hulled sorghum maccheroni. Once drained, dress them with the cauliflower cream and mix well. Finish the dish with the crispy leaves and serve immediately.