Chunky pasta with cauliflower sauce

Chunky pasta with cauliflower sauce Remove outer leaves and thick stem from cauliflower, then cut the cauliflower in half. Plunge it into a saucepan of boiling salted water, add the bayleaves and cook, uncovered, for 20-30 minutes or until tender in the thickest part. Drain well.

Heat oil in a saucepan over medium heat and add garlic. Cook until garlic turns a pale biscuit colour, then add chilli, if using, and marjoram. Quickly add the cauliflower and use a wooden spoon to break it apart and mash it up. Season with ¼ tsp salt and add some black pepper if not using chilli. Stir in the parsley, if using.

Meanwhile, cook pasta in plenty of gently boiling, well-salted water until al dente. Drain briefly, then turn pasta into a heated serving bowl. Quickly toss the sauce through and serve immediately with parmesan cheese.

From Taste magazine, July 2010.