A simple, yet totally scrummy cauliflower dish. Pasta is cooked with cauliflower in a creamy sauce. It's the perfect comfort food for the cold winter months.
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1 medium cauliflower, cut into small florets
2 cloves garlic, chopped
2 dried chillies, chopped
4 tablespoons extra-virgin olive oil
250ml chicken stock
400g tomato puree
1/2 teaspoon salt
1/2 teaspoon ground pepper
250g large pasta shells
cracked pepper to taste
grated Parmesan cheese to taste
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Method Prep:10min › Cook:45min › Ready in:55min
Place oil in a cold frying pan with garlic and chilli. Heat until the garlic starts to sizzle. Add cauliflower and stock and bring to the boil. Cook until the cauliflower starts to soften.
Stir in tomato puree, salt and pepper. Simmer until the cauliflower is tender.
Meanwhile, cook pasta according to packet's instructions. Drain.
To the cauliflower pan, add pasta and cream. Mix gently. Cook until the mixture starts to bubble (do not boil). Turn off heat. Cover and sit for at least 10 minutes. NOTE: The cream will colour slightly.
Reheat the mixture again and repeat to bring out the flavours. Sprinkle with Parmesan and cracked pepper.