• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large, very fresh cauliflower

  2. 2 bayleaves

  3. 150ml extra virgin olive oil

  4. 4 large cloves garlic, peeled and finely chopped

  5. 1- 2 small dried bird's-eye chillies, crushed

  6. 1 Tbsp chopped marjoram

  7. 2 Tbsp finely chopped flat-leaf parsley

  8. 500g tubular pasta, such as rigatoni

  9. Freshly grated parmesan, to serve

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. From Taste magazine, July 2010.


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