Cauliflower Pasta with Harissa and Feta
- 1 cauliflower (about 1 1/2 pounds), broken into small florets, the core diced
- 2 tablespoons Fafani Extra Virgin olive oil, plus more for tossing the pasta
- 1 yellow onion, diced
- 2 pinches of saffron threads
- 1 large clove garlic, minced
- 1 tablespoon Fafani Harissa
- 4 tablespoons finely chopped parsley
- Sea salt
- 8 ounces pasta shells or other short pasta
- Crumbled feta cheese
1. Steam the cauliflower florets and core over boiling water for about 3 minutes. Taste a piece. It should be on the verge of tenderness and not quite fully cooked. Set it aside.
2. Bring a large pot of water to a boil for the pasta.
3. Heat the oil in a wide skillet over medium heat. Add the onion and saffron and cook, stirring frequently, until the onion is soft. The steam will activate the saffron so that it stains and flavors the onion. Add the garlic, harissa, and a few pinches of the parsley, give them a stir, and then add the cauliflower. Toss the cauliflower to coat it with the seasonings, add 1/2 cup water, and cook over medium heat until the cauliflower is tender, just a few minutes. Season with salt, toss with half of the remaining parsley, and keep warm.
4. While the cauliflower is cooking, cook the pasta in the boiling water seasoned with salt until al dente. Drain, transfer to a warmed bowl, and toss with a few tablespoons of oil and the remaining parsley. Toss in crumbled feta and serve.
- 1 Jar Fafani Mashwiya
- 1 Baguette
- 1 can tuna in olive oil
- 3 hard-boiled eggs, sliced
- 12 pitted Kalamata olives
- Fafani Extra Virgin Olive Oil for garnish
1. Slice baguette diagonally into 12-15 pieces about an inch thick and brush with olive oil toast in oven until golden.
2. Place a spoonful of Mashwiya on each slice of bread.
3. Garnish with a sprinkle of tuna, a slice of hard boiled egg, an olive and a drizzle of oil. Enjoy!