CREAMY CAULIFLOWER &
BLUE CHEESE PAPPARDELLE
2 tbs olive oil, plus extra to drizzle 1 red onion, cut into wedges 1 small head (about 900g) cauliflower trimmed, thickly sliced 2 garlic cloves, crushed ½ cup (60g) chopped hazelnuts 500g dried pappardelle pasta 600ml thickened cream 150g gorgonzola dolce, crumbled Finely grated zest of ½ a lemon 60g baby rocket Freshly ground black pepper, to serve
Heat oil in a large frypan over medium-high Heat heat. oilIn 2 in batches,a large frypancook onionover medium-highand cauliflower, stirring occasionally, for 8 minutes or until cauliflower is golden and just tender. Return all cauliflower mixture to pan Cook,until from and hazelnutsheat stirringstir and through occasionally,set start aside.to garlic turn andfor golden.2 hazelnuts.minutes Removeor Meanwhile, cook pappardelle according 1/ to cheese3 Combinecup packet (80ml)in instructions.a saucepancream cooking and liquid.over Drain, three-quarters medium-highreserving of the heat 2 through minutesand lemon simmer,or until zest. stirring reduced occasionally,slightly. Stir for Return cauliflower mixture to the stove over high heat and, working quickly, toss pasta, reserved cooking liquid and cheese sauce through the cauliflower mixture. Fold through rocket and remaining cheese, and drizzle with extra oil. Sprinkle with pepper and serve immediately.
NUTRITION 21G PROTEIN 30G SAT FAT 65G CARB NUTRITION• 7G SUGARS• 21G • 465MG PROTEIN SODIUM• 30G• 880 SAT CALFAT • (3695KJ)65G CARB