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Chunky pasta with cauliflower sauce
Chunky pasta with cauliflower sauce


  • 1 large, very fresh cauliflower
  • 2 bayleaves
  • 150ml extra virgin olive oil
  • 4 large cloves garlic, peeled and finely chopped
  • 1- 2 small dried bird’s-eye chillies, crushed (optional)
  • 1 Tbsp chopped marjoram
  • 2 Tbsp finely chopped flat-leaf parsley (optional)
  • 500g tubular pasta, such as rigatoni
  • Freshly grated parmesan, to serve

Chunky pasta with cauliflower sauce

Julie Biuso
  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes

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.

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