Cauliflower is roasted with parmesan and garlic before being tossed with pasta, watercress and basil then topped with crispy bacon.
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Ingredients
- 2 tbsp extra-virgin olive oil, plus an extra 2 glugs
- 1 small cauliflower
- 100g parmesan
- 4 garlic cloves, unpeeled
- 4 rashers smoked British free-range streaky bacon
- 500g orecchiette pasta
- 100g watercress
- Small bunch fresh basil
- 1 lemon
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Method
- Heat the oven to 200°C/fan180°C/gas 6. Pour the 2 tbsp oil into a large bowl, break the cauliflower up into bite-size florets and add to the bowl. Grate in the parmesan. Bash the garlic cloves, then add along with salt and pepper. Mix to combine, then spread out in a large baking tray. Put the bacon in another baking tray. Put both trays in the oven for 20-25 minutes until the cauliflower is tinged with colour and the bacon is crisp.
- Meanwhile, cook the pasta until al dente, according to the pack instructions. Drain, toss with the watercress and a little more oil, then stir the cooked cauliflower through the pasta. Season well and add the basil.
- Break the bacon into shards. To serve, divide the pasta among 4 bowls, halve and squeeze over the lemon, then scatter over the bacon.
Nutrition
- 769kcals Calories
- 28.2g (9.2g saturated) Fat
- 34.6g Protein
- 95.8g (6.7g sugars) Carbs
- 9.4g Fibre
- 1.4g Salt
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