Saffron Tagliatelle With Cauliflower Sauce

Bring water and salt to a boil in a saucepan.

Once the water has started bubbling, add the pasta and boil for 5-6 mins. Bring water to a boil in a saucepan. While the water boils, add the parsley leaves.

Place the parsley leaves in ice water.

Strain the leaves using your hands.

Heat the olive oil in an ovenproof saucepan until it reaches 80°C.

Transfer it to a blender along with the parsley leaves. Blend well till homogenized.

Use a coffee filter to strain the liquid until it is pure.

Strain the tagliatelle, and then add oil.

How to make Cauliflower Sauce

Cut the cauliflower into small pieces. Place the cauliflower and milk in a saucepan.

Broil the cauliflower for about 5 minutes or until it is tender and smooth.

Once the mixture is ready, transfer it to a blender. Blend well till homogenized.

Salt can be added to suit your taste.

How to make Crunchy Cauliflower leaves:

Place the chopped garlic in olive oil in a pan and heat it.

Mix in the remaining ingredients. Sauté until the panko and cauliflower leaves are golden brown. Cut the cauliflower into small pieces. Place the cauliflower and milk in a saucepan.

Broil the cauliflower for about 5 minutes or until it is tender and smooth.

Once the mixture is ready, transfer it to a blender. Blend well till homogenized.

Salt can be added to suit your taste.

Bring water to a boil in a saucepan. While the water boils, add the parsley leaves.

Place the parsley leaves in ice water.

Strain the leaves using your hands.

Heat the olive oil in an ovenproof saucepan until it reaches 80°C.

Transfer it to a blender along with the parsley leaves. Blend well till homogenized.

Use a coffee filter to strain the liquid until it is pure.

How to make Parsley Oil

Bring water to a boil in a saucepan. While the water boils, add the parsley leaves.

Place the parsley leaves in ice water.

Strain the leaves using your hands.

Heat the olive oil in an ovenproof saucepan until it reaches 80°C.

Transfer it to a blender along with the parsley leaves. Blend well till homogenized.

Use a coffee filter to strain the liquid until it is pure.