Creamy mezze maniche with roasted cauliflower, charred lemon and whipped feta, finished with toasted almonds and dill

Name: Creamy mezze maniche with roasted cauliflower, charred lemon and whipped feta, finished with toasted almonds and dill
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 11.3 oz dried mezze maniche pasta; 1.5 lb cauliflower; 2.8 oz shallot; 4 cloves garlic; 1 whole lemon; 5.6 oz feta cheese; 1/3 cup plain Greek yogurt; 1/3 cup sliced almonds; 1/3 cup fresh dill; 3 tbsp olive oil; 1.5 tbsp butter; 1/2 tsp red pepper flakes; 1 cup pasta cooking water; 1 tsp fine salt; 1/2 tsp black pepper

An original, comforting pasta where roasted cauliflower is blended into a silky sauce with garlic, shallot, and a splash of pasta water. Charred lemon brings deep citrus notes, whipped feta adds salty creaminess, and toasted almonds provide a crisp finish.

20 minPrep

30 minCook

50 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g dried mezze maniche pasta (or rigatoni corto)
700 g cauliflower (en floretes small)
80 g shallot (thinly sliced finas)
4 cloves garlic (2 whole for roasting and 2 chopped)
1 unit lemon (mitad for roasting and mitad for zest and juice)
160 g feta cheese (desmenuzado)
80 g plain Greek yogurt (for batir with the feta)
35 g sliced almonds (tostadas)
12 g fresh dill (chopped, more extra for terminar)
45 ml olive oil (divided)
20 g butter (for redondear the sauce)
1 g red pepper flakes (optional)
240 ml pasta cooking water (approx., as needed necesidad)
6 g fine salt (more the of the agua of cocción)
2 g black pepper (freshly ground)

Nutrition facts

per serving

531 kcal

Calories

20 g

Protein

58 g

Carbs

24 g

Fat

6 g

Fiber

52 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
Preheat the oven to 220°C / 425°F. On a baking tray, toss the cauliflower, shallot, and 2 whole garlic cloves with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper. Place the lemon half cut-side down on the tray.
2
Roast for 22 to 25 minutes at 220°C / 425°F, stirring halfway through, until the cauliflower is deeply golden and tender and the lemon is charred around the edges.
3
Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove and set aside.
4
In a small bowl, whip the feta with the Greek yogurt, 1 tablespoon olive oil, 1 tablespoon juice from the roasted lemon, and 1 tablespoon chopped dill until thick and creamy. Set aside.
5
Boil the pasta in plenty of salted water according to package directions until al dente. Before draining, reserve 1 cup / 240 ml of the cooking water.
6
Transfer the roasted cauliflower, shallot, the 2 peeled roasted garlic cloves, 2 tablespoons of the feta cream, the butter, and 1/2 cup / 120 ml pasta water to a blender or food processor. Blend until smooth. Add more pasta water gradually if needed.
7
Heat a large skillet over medium heat with the remaining 1/2 tablespoon olive oil. Add the 2 chopped garlic cloves and the red pepper flakes, and cook for 30 seconds without letting the garlic brown too much.
8
Add the cauliflower sauce to the skillet along with the finely grated zest from the fresh lemon half. Cook for 2 minutes over medium heat, loosening with more pasta water if needed. Taste and adjust with the remaining salt.
9
Add the drained pasta and half of the remaining dill. Toss for 1 to 2 minutes until every piece is well coated.
10
Serve the pasta with dollops of the reserved feta cream, the toasted almonds, the rest of the dill, and a few drops of juice from the fresh lemon half on top.

Chef tips

For an especially silky sauce, blend the cauliflower while still warm. If you want more contrast, reserve a few roasted florets to scatter on top before serving.

Substitutions

You can use a similar short pasta such as rigatoni or penne. Dill can be replaced with fresh parsley, and almonds with walnuts or hazelnuts for a different finish.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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