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Cauliflower cheese tagliatelle

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Ingredients

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1 small cauliflower
1 slice wheat and rye sourdough bread, roughly torn
1 sprig fresh thyme, leaves picked
1 tsp olive oil
1 dried bay leaf
1 garlic clove
1/2 red onion, finely sliced
350ml oat milk
3 rashers smoked back bacon
300g fresh egg tagliatelle
Smoked salt, to season
50g cheddar cheese (30% less fat), grated
1 tsp fresh chives, finely chopped
Parmesan cheese, grated, to garnish

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Cauliflower cheese tagliatelle

This recipe is dead simple and incorporates cauliflower leaves to minimise waste. The addition of croutons and crispy bacon adds crunch to my cauliflower cheese pasta sauce and is a great way to use up stale bread.

Features:
    Cuisine:
    • 15 Mins
    • Serves 2
    • Easy

    Ingredients

    Directions

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    1. Remove the leaves from the cauliflower and break off the florets. Weigh out 250g of cauliflower florets and finely chop.

    2. Place the cauliflower leaves on a baking tray with the sourdough croutons and thyme and drizzle with the olive oil. Lightly season with salt and pepper and bake in a preheated oven at 200C for 8-10 minutes until crisp and golden.

    3. Add the cauliflower florets to a large saucepan with the bay leaf, garlic clove and sliced red onion and cover with oat milk. Bring the milk to the boil gently, then reduce the heat to low, cover and simmer for 10-12 minutes until the onion is translucent and the cauliflower is tender.

    4. Meanwhile, lay the bacon out on a lined baking tray and place under a hot grill for 4 minutes on each side or until sizzling and crisp. Remove and cut into bite-sized pieces.

    5. Cook the fresh tagliatelle in a pan of boiling salted water according to pack instructions. Drain the pasta, reserving a splash of starchy cooking water, and set aside while you blitz the cauliflower mixture (don’t forget to remove the bay leaf) in a food processor until smooth. Season the sauce with smoked salt and pepper, then return to the heat and stir in the cheddar cheese and chives.

    6. Toss the tagliatelle through the sauce, and loosen with the reserved pasta water if necessary. Divide between bowls and top with the crispy bacon, cauliflower leaves and croutons. Garnish with grated parmesan and serve with a green salad.

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