Yes indeedy, this cauliflower pasta includes a generous measure of garlic

for five

  • 2 x small cauliflowers
  • 4 x cloves crushed garlic
  • 1 cup panko breadcrumbs
  • 800g/1lb 12 oz penne
  • 2 tbsp chopped parsley
  • 200g/8 oz/2 cups grated parmesan
  • 2 sausages, cut out of their skins (leave out for vegetarians, you could add some pine nuts instead)
  • 450g/1 cup runny yoghurt (1 large pot)
  • nutmeg (if you have a useless nutmeg grinder follow this link… you’ll thank me later!)
  • fresh ground long pepper; salt
  • olive oil
  1. pre-heat the oven to 200°C, and put plates in to warm
  2. put water on to boil, prepare to cook pasta in usual way, according to the packet.
  3. season yoghurt with nutmeg and pepper and warm VERY gently (put in aga warming oven) – it just needs to be warm enough not to cool down the pasta
  4. divide cauliflowers into VERY SMALL florets.
  5. mix with garlic, breadcrumbs, a couple of tablespoons of oil, a couple of tablespoons of parmesan, and the crumbled sausagemeat.
  6. put in a roasting tin and roast in roasting oven for about ten minutes, checking after five. NB do not boil cauliflower, it so easily goes soggy. Also, it doesn’t freeze.
  7. serve with the parsley scattered over, and the rest of the parmesan.

© 2014 Saucy Dressings

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