South Indian Style Cauliflower Pasta

Ingredients

In this South Indian adaptation of Rigatoni al cavolfiore, we replace the traditional Italian ingredients like tomatoes, garlic, and herbs with South Indian spices such as mustard seeds, curry leaves, and red chili powder. Additionally, we incorporate coconut milk to give the dish a creamy texture and a hint of sweetness. The use of cauliflower adds a unique twist and enhances the overall flavor profile of the dish. We alse have the original recipe for Rigatoni al cavolfiore, so you can check it out.

• 250 grams (8.8 oz) rigatoni pasta 250 grams (8.8 oz) rigatoni pasta
• 1 small cauliflower, cut into florets 1 small cauliflower, cut into florets
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 50g, 6g
• Protein: 10g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   Heat vegetable oil in a large pan over medium heat. Add mustard seeds and let them splutter.
3. 3.
   Add curry leaves, chopped onion, and green chilies. Sauté until the onion turns golden brown.
4. 4.
   Add cauliflower florets, turmeric powder, red chili powder, and salt. Mix well to coat the cauliflower with the spices.
5. 5.
   Cover the pan and cook for 8-10 minutes, or until the cauliflower is tender.
6. 6.
   Pour in the coconut milk and simmer for 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Add the cooked rigatoni pasta to the pan and toss gently to combine. Cook for an additional 2 minutes to allow the pasta to absorb the flavors.
8. 8.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or chopped green chilies.
• Garnish with freshly chopped cilantro for added freshness and flavor.
• Serve with a side of raita (yogurt sauce) to balance the spiciness.

Serving advice

Serve the South Indian Style Cauliflower Pasta hot as a main course. It pairs well with a side of raita and some papadums for a complete South Indian meal experience.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped cilantro and a drizzle of coconut milk for an appealing presentation. Serve it in a colorful ceramic bowl to enhance the visual appeal.