Cauliflower Tagliatelle: A Simple and Flavourful Dish
Creamy cauliflower tagliatelle pasta with charred cauliflower and drizzled with olive oil.
Ingredients
- 1 Cauliflower (broken into small florets)
- 100 ml Milk
- 200g Tagliatelle pasta
- 2 tbsp Olive oil
- 1/2 tbsp Cumin
- 1/2 tbsp Paprika
- 1/4 tbsp Garlic granules
Instructions
- Add the cauliflower to a saucepan and cover with boiling water until just covered. Bring to the boil and add a pinch of salt. Lower the temperature to medium-high and cook for 10 minutes.
- Meanwhile, add the tagliatelle to a saucepan. Cover with boiling water from the kettle and bring to a boil. Lower the heat to medium and cook for 8-10 minutes until the pasta is cooked through. Remove from the heat and drain but keep a couple of splashes of pasta water.
- Drain the cauliflower and leave a handful of florets aside for the top of the pasta. Add the rest to a food processor with the milk, season with salt and pepper to taste and bl
- Add 1 tbsp of olive oil to a large pan and add the cauliflower you set aside. Cook for around 5 minutes turning frequently until the cauliflower is charred.
- Meanwhile, add the blended cauliflower to a saucepan, and add the cumin, paprika and garlic granules. Warm through on low and for a couple of minutes, and season with salt and pepper to taste. Add the tagliatelle into the sauce, along with the pasta water, and warm through for another couple of minutes. Divide the pasta between two bowls and top with the charred cauliflower florets. Drizzle 1 tbsp of olive oil over the pasta dishes and enjoy.