Creamy Cauliflower Pasta

April 21st, 2009


I’m a big fan of fried vegetables plus creme fraiche plus pasta for tea. It’s quick, easy and delicious. So, with yet another cauliflower to use up this week, I thought I’d give a similar treatment.

I had initially thought of making a cauliflower cheese (i.e. cheesy bechamel sauce) and adding pasta. But, instead sizzled some garlic in oil and butter in a frying pann, tumbled in cauliflower florets, gave them a quick stir and then poured in a little stock. On went the lid and the cauliflower was left to braise and soften in the tasty broth. Stir in cooked pasta, creme fraiche and cheese for all the tastiness of cauliflower cheese, but a little lighter and healthier.

Try this with a sturdier wholewheat pasta, or baked in the oven sprinkled with breadcrumbs.



Serves 4

350-400g wholewheat fusilli or penne
6 rashers streaky bacon, cut into small pieces
50g butter
3 cloves garlic, finely chopped
1 head cauliflower, broken into small florets
125ml vegetable stock
1 small tub creme fraiche(about 300ml)
1 tsp english mustard
100g strong cheddar, grated

  • Cook the pasta in plenty of boiling water until al dente.
  • Meanwhile heat a large frying pan (that has a lid) and add the bacon. Cook for a few minutes until the bacon starts to brown.
  • Add the butter and garlic, and stir. Throw in the cauliflower and stir well to coat. Season well and pour over the stock, turn the heat down, cover to braise for about 5mins until the cauliflower is soft.
  • Pour the cauliflower onto the drained pasta along with the mustard, creme fraiche and cheese. Stir well and serve.

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