FRIED CAULIFLOWER & PASTA Ingredients: Cauliflower (1 to 3 handfuls per person) Tomatoes (about 2 or 3 medium sized per person) Lots of Fresh Basil Pine Nuts or Fetta Cheese Ghee or Extra virgin olive oil Pasta (a large chunky type like Rigatoni or Penne is good) Garlic (optional) Method: Cut up cauli into small bits of maybe a centimetre. Can be bigger for big pasta or smaller for spaghetti. Put a generous amount of extra virgin oil (or Ghee) in a large frypan (a couple of millimetres deep), and fry cauli quite hot. Leave the cauliflower crumbs that are left on the cutting board to add a bit later so that they don't burn. Turn thoroughly every minute or two just as it is beginning to brown in the oil. Keep going until cauli is generously browned, then tip out to cool a little to halt the cooking. The idea being to not let it get that translucent colour that comes with it being over cooked. While the cauli is frying, cut up tomatoes into quarters and cut out the stalk bit. Put the tomatoes in a large saucepan with a few millimetres of water. I arrange them so that the skin side is facing up. Boil fairly vigorously (steam) for a few minutes, occasionally quickly rotating the saucepan on the hotplate by moving the handle from side to side. This is to prevent tomatoes sticking to the bottom. Make sure it doesn't boil dry. Turn the heat to low, and with tongs pull the loosened skins off the tomatoes. Mash the tomatoes with a potato masher and let simmer slowly for a few minutes more. Add crushed garlic (one clove per person) and let simmer one minute more then remove from heat. Add a generous amount of coarsely ground black pepper and salt to taste. Put cooked pasta on the plates. Sprinkle generously with lots of chopped basil, then add the cauli. Pour tomato sauce over the lot and lightly sprinkle with basil again. Generously sprinkle raw pine nuts or diced fetta over to finish. With lots of pine nuts or fetta there should be no need to put parmesan on top. Buon Appettito Variations: -The tomato sauce can be almost raw for a deliciously fresh flavour. -If cooking for many people use less tomatoes and add some tomato paste near the end. (it gets difficult to pull the skins off a full saucepan of tomatoes) -Try substituting diced fetta cheese for pine nuts. You can use lots of fetta and sprinkle it over the pasta first, then over the top as well to finish. -Try substituting a very generous amount of fresh Oregano or Majoram etc for the basil. Or can try dried oregano.