Sorghum Mezze Maniche with Lemon-Cauliflower Cream, Capers and Marjoram

Plate of Sorghum Mezze Maniche with Lemon-Cauliflower Cream
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Serves 4


200 grams Bontasana Sorghum Mezze Maniche
250 grams cauliflower, cut into half-florets with stems diced small
2 garlic cloves
Zest from 1 organic lemon
3-4 sprigs of fresh marjoram
1 tablespoon (Gargano) capers
Extra virgin olive oil to taste
Salt and pepper to taste
Poppy seeds to taste (optional)

Preheat the oven to 180 degrees Celsius and line a sheet pan with parchment paper. Place the cut-up cauliflower on the sheet pan along with the unpeeled garlic cloves, lemon zest and marjoram. Season with salt and pepper and a 2 tablespoons of olive oil, mixing and massaging in everything using your hands.

Distribute the florets in a single layer on the sheet pan and bake in the middle rack of the oven for 25 to 30 minutes until cauliflower is slightly golden.

When the cauliflower is done, set aside ¼ of the florets, marjoram and lemon zest to use for garnish.

Meanwhile, place a large pot of boiling water on the stove and cook the Sorghum Mezze Maniche according to the package directions.

Transfer the remaining roasted cauliflower to a blender with a tablespoon of olive oil and blend until thick and creamy. If necessary, add a couple of tablespoons of the pasta water.

Distribute the cauliflower cream evenly among four pasta bowls and place the Mezze Maniche on top of the cream along with the roasted cauliflower florets and some capers. Garnish with the roasted lemon zest, some of the reserved marjoram leaves and the optional poppy seeds. Drizzle with a little extra virgin olive oil and serve.

Recipe by Francesca Bettoni, Beauty Food Blog


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