Cauliflower has really been making quite the comeback as a household vegetable. I was never really a fan when I was a kid. Unless it was served cold, with lots and lots of thousand island sauce. Since turning into a wannabe vegetarian, I seem to warm up towards the big, white vegetable. Here’s a lovely version of pasta carbonara.
The shopping list for 4:
- 1 cauliflower
- olive oil
- a small bunch of thyme
- 100g hazelnuts
- 350g pasta, I prefer spirelli for this recipe
- 100g parmesan cheese
- 2 free range eggs
- 100 ml double cream
- some parsley
- pepper and salt to taste
- Preheat the oven to 180-200°.
- Cut up the cauliflower into small florets, pick the leaves from the thyme. Grate the parmesan cheese, chop up the hazelnuts and beat the eggs.
- Once the oven is warm, toss the florets of cauliflower with some olive oil, the thyme and some seasoning. Spread it all out on a large baking tray. Roast the vegetable in the oven for about 20 minutes, until the florets start to look golden.
- Cook the pasta following the pack instructions. Save some of the cooking water when draining the pasta.
- Add the chopped up hazelnuts to the cauliflower in the oven and let them cook for another 5 minutes.
- Add the pasta back to the cooking pan, add the hazelnuts and cauliflower. Stir in the grated cheese, eggs, cream, parsley and mix well. The heat of the pasta should bind the sauce together. If it’s too thick, add some of the saved cooking water.
- Season the sauce if necessary and serve while hot.