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Ingredients · Serves 4

• 250 grams (one box) of Bontasana Sorghum Casarecce
• bean sprouts to taste
• black pepper to taste
  
  

For the roasted cauliflower

• 300 grams cauliflower
• rosemary to taste
• sage to taste
• turmeric to taste
• extra virgin olive oil to taste
• unrefined salt to taste
  
  

For the fondue

• 200 grams white cannellini beans
• 100 grams almond drink
• 50 grams cashews
• extra virgin olive oil to taste
• unrefined salt to taste

Cut the cauliflower into small florets and blanch for 2 minutes in salted water, drain and transfer to a baking tray lined with parchment paper and season with a little oil, turmeric and the chopped fresh herbs.

Roast in the oven at 160–⁠170 °C (320–⁠338 °F) for 15 minutes.

Soak the cashews for 5 hours, drain and rinse. Boil the cannellini beans until soft, and emulsify with the cashews and the almond drink to make a homogeneous cream.

Cook the pasta in a pan of boiling water according to the package instructions. When cooked, arrange a ladleful of corn fondue, the cooked sorghum pasta and the roasted cauliflower florets in a bowl. Garnish with freshly-ground black pepper and bean sprouts to taste.

Recipe by Carla Casali
Veg Chef