Cooking Instructions
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Step 1
Bring a large pot of salted water to boil over high heat, then add the
Cauliflower Florets (215 g)
. Let cook for about a minute, then drain and rinse under cold water. This is called blanching. If you prefer your cauliflower softer, you can cook it for a bit longer before rinsing.
Step 2
Cook
Pasta (285 g)
of your choice according to package directions.
Step 3
Into a pan, add
Ghee (55 g)
. Once warm, sauté
White Onion (1)
.
Step 4
Add
Garlic Paste (20 g)
,
Garam Masala (8 g)
,
Madras Curry Powder (6 g)
,
Ground Turmeric (2 g)
, and
Kosher Salt (6 g)
. Saute until fragrant.
Step 5
Add
Half and Half (240 mL)
and stir to combine.
Step 6
Add cooked pasta and
Eggs (3)
. Stir and cook until the eggs start to set.
Step 7
Add
Tomatoes (180 g)
.
Step 8
Add the cauliflower. Mix well, then check and adjust the seasonings.
Step 9
Dress
Iceberg Lettuce (115 g)
with some
Lemons (to taste)
,
Sunflower Oil (to taste)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 10
Divide the pasta between 2 plates, top with the salad, then sprinkle with
Fresh Chives (to taste)
and
Fresh Basil (to taste)
.
