Cheesy cauliflower pasta recipe

By Lizzie Kamenetzky

Serves 4
Takes 10 minutes to make and 30 minutes to cook
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Rating

This veggie pasta dish successfully fuses British and Italian cuisine and, at less than a £1 a head to make, it's affordable fare. A great family dish.

Ingredients

400g pasta shapes, such as penne
1 medium cauliflower, broken into florets
1 tbsp olive oil
A knob of butter
1 large onion, sliced
2 garlic cloves, sliced
2 tbsp chopped fresh rosemary
30g grated vegetarian Parmesan
50g grated mature Cheddar
A handful chopped fresh flatleaf parsley

Method

1. Cook the pasta shapes in a pan of boiling water according to the packet instructions.
2. Meanwhile, blanch the cauliflower in a pan of boiling water for 7-8 minutes, until very tender, then drain.
3. Heat 1 tbsp olive oil and a knob of butter in a large pan and fry the onion for 5 minutes, then add garlic, and 2 tbsp chopped fresh rosemary, and cook for 2 minutes.
4. Add the cauliflower and cook for a few minutes, until golden. Break up the cauliflower, add a ladleful of the pasta water and simmer until the water evaporates.
5. Drain the pasta, add to the cauliflower mixture and toss with Parmesan, Cheddar and a handful chopped fresh flatleaf parsley. Serve drizzled with extra-virgin olive oil and lots of black pepper.