Cauliflower Fungus ‘Pasta’ with Lemon and Chilli
A pasta dish with no pasta in it? That’s right: instead, we’re using ribbons of tasty, toothsome cauliflower fungus, with the otherwise classic combination of garlic, chilli, lemon and cream. It’s simple but quite delicious.
- 200g cauliflower fungus
- 2 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 2 teaspoons chilli flakes
- Zest of 1 lemon
- 150ml double cream
- Freshly grated Parmesan, to serve
- Clean the cauliflower fungus, making sure there is no detritus lurking within its folds. If necessary, you can dunk it in water briefly – it won’t absorb water as most other fungi would – and drain it well on a teacloth. Separate into fronds and set aside.
- Warm the olive oil in a large frying pan and add the garlic, chilli flakes and lemon zest. As the garlic starts to colour, add the cauliflower fungus shreds, stir well to combine, and then fry over a medium heat without stirring too often, to allow the edges to brown a little.
- When the all of the cauliflower fungus has taken on some colour, add the cream and simmer over a low heat for a couple of minutes till slightly thickened. Stir to coat the cauliflower fungus with the sauce and taste for seasoning.
Serve on warmed plates with Parmesan for sprinking.
Recipe and photos by Otherwise for Wild Food UK