About this recipe:This is a delicious cauliflower and cheese pasta bake. Guanciale is similar to bacon and can be left out for a vegetarian version of this tasty dish that the entire family will love.
Deborah Lo Scalzo
500g cauliflower florets
extra virgin olive oil
1 onion, chopped
400g guanciale, cut into pieces (see footnote)
500g farfalle pasta
4 processed cheese slices
100g Provolone or Galbanino cheese, cut into little cubes
100g grated Parmesan cheese
salt and pepper to taste
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Method Prep:15min › Cook:25min › Ready in:40min
Bring a large pan of water to the boil. Add the cauliflower and cook until tender, then drain well.
Heat half of the butter and a drizzle of oil in a frying pan. Add the onion and guanciale and cook gently till the onion is soft.
Meanwhile, cook the pasta in salted boiling water until al dente. Drain well. In the same pan where the pasta was cooked, add 3 tablespoons of oil. Heat the oil and add half of the cauliflower, half of the pasta, 2 cheese slices, the galbanino and Parmesan cheeses and the guanciale. Stir gently till the mixture comes together, and then add the rest of the pasta and cauliflower. Season with salt and pepper.
Grease a baking dish with the rest of the butter. Pour the mixture into the baking dish.
Bake in a preheated 180 C / Gas 4 oven until bubbly and browned on top. Serve hot.
If you can't find guanciale, which is Italian smoked pork cheek, you can use smoked ham, pork belly or bacon instead.