Charred cauliflower pasta with Egusi seed pesto
Roasted cauliflower meets fresh Egusi seed pesto in this bold, flavour-packed pasta dish. It’s satisfying, simple, and delivers a huge 40g of protein per serving. Yes, really!
Preparation and cooking time: 60 mins
Number of servings: 2
Protein (per serving): 40g
Shopping List:
400g cauliflower
75ml olive oil plus
4 tbsp
180g pasta
1 chopped onion
3 garlic cloves
2 crushed, 1 left whole
Pinch of chilli flakes
75g GuDee dry-roasted Egusi Seeds*
*For Whole (unroasted) Egusi Seeds, you can dry roast in an oven (200°C) for 6 minutes.
35g hard plant-based cheese
Small bunch of roughly chopped soft herbs (such as parsley or basil)
½ lemon zested and juiced
INSTRUCTIONS
Heat the oven to 220°C/200°C fan/gas 7. Toss the cauliflower florets with 2 tbsp of the olive oil on a baking tray. Season.
Roast on the top shelf of the oven for 25 mins until the florets are slightly charred.
Meanwhile, cook the pasta following pack instructions. Drain, reserving a mug of cooking water.
Fry the onion in 2 tbsp olive oil over a medium heat for 5 mins. Stir in the crushed garlic and chilli flakes, and cook for 1 min more until fragrant.
Blitz the GuDee Egusi seeds, hard cheese, whole garlic clove, herbs and 75ml olive oil in a mini food processor until finely chopped. Season.
Tip the cauliflower, pasta, pesto and a splash of the reserved water into the pan with the onion, stir, season and add a splash of lemon juice.
Sprinkle over a pinch of lemon zest to serve.