WUNDA Cauliflower Tagliatelle
(Serves: 2)
Ingredients:
1 small cauliflower
320ml WUNDA Unsweetened
40g vegetarian Italian style hard cheese
140g dry tagliatelle
160g frozen peas
1 tbsp olive oil
Salt & pepper
Method:
Pick off the nice-looking cauliflower florets and put them one side, along with the green leaves for later.
Chop everything else (including the stalk) into large chunks. Cook in boiling water for about 10 minutes until tender, drain and then blitz in a food processor with the WUNDA Unsweetened, grated Italian style hard cheese and a big pinch of salt and pepper.
Meanwhile, cook the pasta according to the back of pack instructions. Add the frozen peas for the last couple of minutes of cooking.
Whilst the pasta is cooking, pan fry the cauliflower florets you set aside earlier in a tablespoon of olive oil and a pinch of salt and pepper over a high heat for about 6 minutes or until nicely golden brown and charred. Roughly chop the green leaves and add to the pan for the last minute.
TIP: The great thing about cauliflower is that it’s a total flavour sponge. Mix things up about by using different spices or pastes to cook your cauliflower with. Coat your florets with anything from harissa to pesto or a simple spiced paprika before pan frying.
Drain the pasta (make sure to reserve a splash of pasta water) and add to the sauce. Give everything a good mix – use the pasta water to loosen if the sauce is too thick – and portion in to two bowls. Top with the crispy florets and green leaves.
TIP: For some extra crunch, try topping with some crispy onions. If you like a bit of heat, try chilli flakes! Alternatively, use up any leftover stale bread by blitzing into breadcrumbs and toasting them in a hot pan with lemon zest and garlic. Once the breadcrumbs are golden, remove from the heat and toss through a handful of any soft herbs you might have hiding in the back of the fridge.