CAULIFLOWER CHEESE PASTA RECIPES
CAULIFLOWER CHEESE PASTA | JAMIE OLIVER RECIPES
Total Time 30 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally.
- Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.
- Tip the crispy crumbs into a bowl, returning the pan to the heat. Pour in the milk and add the chopped veg, bring just to the boil, then reduce the heat to low, cover and simmer.
- Alongside, cook the pasta in a pan of boiling salted water according to the packet instructions. Just before the pasta is ready, carefully pour the cauliflower mixture into the processor (there’s no need to wash it), grate in the cheese, blitz until super smooth, then season to perfection, and return to the pan. Drain the pasta, reserving a mugful of starchy cooking water.
- Toss the pasta through the sauce, loosening with a splash of reserved cooking water, if needed, then serve with the crispy crumbs, for sprinkling.
Nutrition Facts : Calories 450 calories, FatContent 11.5 g fat, SaturatedFatContent 4.3 g saturated fat, ProteinContent 18.9 g protein, CarbohydrateContent 75.4 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 0.6 g salt, FiberContent 5 g fibre
CAULIFLOWER CHEESE RECIPES - BBC GOOD FOOD
Rustle up one of the greatest comfort foods: cauliflower cheese. It makes a perfect side dish or vegetarian main meal. Try a classic recipe, or an inventive twist.
Provided by Good Food team
Number Of Ingredients 1
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Calories 270 calories per serving
- 1. Preheat the oven to 180°C/350°F/gas 4. 2. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. 3. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. 4. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection. 5. Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. 6. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of sea salt and black pepper, then scatter evenly over the cauliflower cheese. 7. Bake for 1 hour, or until golden and cooked through, then enjoy!
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