Cauliflower & Haloumi Pasta
400g orecchiette pasta
1 small head cauliflower, cut into small florets
⅓ cup olive oil, divided
250g haloumi, sliced
200g red & yellow cherry tomatoes
2 cloves garlic, finely chopped
1 long red chilli, finely chopped
1 lemon, juiced
sea salt & cracked black pepper
chopped parsley, to serve
Cook pasta in a large pot of salted boiling water according to packet instructions, until al dente. With 5 minutes to go, add cauliflower florets. Reserve ⅓ cup of pasta water, then drain.
Meanwhile, heat a large non-stick frypan over medium-high heat. Add a little oil and cook haloumi slices for 2-3 minutes a side until golden. Transfer to a plate. Add half the olive oil to frypan, add tomatoes and cook for 5-7 minutes until just starting to soften. Transfer to a plate and season with salt and pepper. Add remaining oil to frypan with garlic, chilli and cook for 1 minute until fragrant. Add drained pasta, cauliflower and some of the pasta water and toss to combine. Season with salt and pepper and stir through tomatoes and lemon juice. Serve pasta topped with haloumi slices and parsley.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
