this dish is the result of my efforts to use a bottle of white balsamic that i bought, in something other than salad dressings. white balsamic vinegar is similar to its darker coloured sibling but has a slightly milder flavour with quite a lot of sweetness – it’s ideal for creating a subtle sweet and sour contrast.
having said i wanted to use it in something other than a salad dressing here it is actually a dressing for the pasta dish, as there is no sauce other than that created by the white balsamic along with some browned butter and a little of the pasta cooking water. the rest of the flavours – cauliflower roasted until it has softened and started to brown in places, so that the flavour intensifies, crunchy toasted hazelnuts, crispy capers (i added these after i took the photo – sorry!) plus a spice combination of sumac and fresh nutmeg – are an unusual combination but one that works really well, i think.