Ingredients 2 Number of Servings
200g purple cauliflower
150g purple potatoes
10g fresh thyme
20g fresh parsley
500g vegetable stock
40ml Extra Virgin Olive oil
10ml gluten free soy sauce
Salt and pepper
- This recipe will work equally as well with regular cauliflower and your favourite potatoes if you can’t find purple ones.
Remove the leaves from the cauliflower stem, cut in half and then in to slices of about half a centimetre each. Peel the potatoes and cut them in small pieces. Cut the zucchini in half and slice finely. Grate the lemon peel and squeeze out the juice. Chop the thyme and parsley.
Bring the stock to a boil, add the Barilla Chickpea Casarecce and the cauliflower slices. After two minutes, add the potatoes and the zucchini.
The initial cooking time should take 9 minutes. The potato starch should be kept to add flavour to the dish. Add the lemon peel, the chopped herbs, the olive oil, a drop of lemon juice, soy sauce and season generously with pepper.