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In Season Great Recipes Using Cauliflower (part 2) - Creamy cauliflower linguine

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Creamy cauliflower linguine

 

Description: Creamy cauliflower linguine

Creamy cauliflower linguine

 

·         Serves 4

·         Prep 20 minutes

·         Cook 30 minutes

Ingredient

·         2 teaspoons chicken stock powder

·         1 large head cauliflower, cut into small florets

·         250g dried linguine

·         1 tablespoon extra virgin olive oil

·         1 small brown onion, finely chopped

·         2 garlic cloves, crushed

·         ¼ cup light thickened cream

·         ¹⁄³ cup grated parmesan

·         2 tablespoons chopped fresh flat-leaf parsley leaves

·         Extra grated parmesan and chopped fresh

·         flat-leaf parsley, to serve

 

Recipe

1.    Place a large saucepan of water on high heat. Add stock powder. Stir to combine. Bring to the boil. Add cauliflower. Cook for 5 to 6 minutes or until cauliflower is just tender. Using a slotted spoon, transfer 2 cups cauliflower to a bowl. Cover to keep warm.

2.    Continue cooking remaining cauliflower for 2 to 3 minutes or until very tender. Using a slotted spoon, transfer cauliflower to a food processor. Add 2 tablespoons of the cooking liquid. Process until a smooth purée forms. Set aside.

3.    Bring remaining cooking liquid to the boil. Add pasta. Cook for 8 minutes or until tender. Reserve ½ cup cooking liquid. Drain pasta.

4.    Heat oil in a large, deep frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add cauliflower purée and reserved florets, reserved cooking liquid and cream. Stir to combine. Season well with salt and pepper. Add pasta, parmesan and parsley to sauce. Toss gently to combine. Serve immediately (see note) with extra parmesan and parsley.

 

Nutrition: (per serve) 1677kJ; 13.1g fat; 5.6g sat fat; 18g protein; 48.7g carbs; 6.6g fibre; 24mg chol; 450mg sodium.

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