CREAMY CAULIFLOWER PASTA WITH PECORINO BREADCRUMBS
Serves 4
Total time: 40 minutes
INGREDIENTS
Kosher salt* and black pepper
30g rigatoni, ziti or campanelle
6 tbsp olive oil
115g fresh coarse or panko breadcrumbs
75g finely grated pecorino cheese, plus more for serving
1 large shallot, finely chopped 1 medium head of cauliflower (just under 1kg), outer leaves and stem removed, sliced to just over 1cm thick (it’s OK if it crumbles)
235ml double cream 1 tbsp finely grated lemon zest, plus more for serving
75g finely chopped chives Red-pepper flakes (optional)
METHOD
1. Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 230ml of the cooking water.
2. Meanwhile, heat 3 tablespoons of olive oil in a large frying pan over a medium heat. Add the breadcrumbs and fry with salt and pepper until they’re evenly toasted and golden brown. Add half the pecorino and toss to coat, letting the cheese melt and clump among the breadcrumbs. Remove from the heat and transfer to a small bowl or plate; set aside.
3. Wipe out the frying pan and heat the remaining 3 tablespoons of oil over a medium heat. Add the shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.
4. Add the cream and 1 tablespoon of lemon zest and bring to a simmer; lower the heat and let the cream reduce and thicken, 2 to 4 minutes.
Season with salt and plenty of pepper; if the pasta is still cooking, remove the cauliflower from the heat and set aside until the pasta is ready.
5. Return the frying pan to a medium heat and add the pasta to the cauliflower, along with the remaining pecorino and 170ml of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it’s thick and glossy, adding more pasta water as needed, 4 to 6 minutes.
6. Remove the frying pan from the heat. Divide the pasta among bowls and top with pecorino breadcrumbs, chives, lemon zest, red-pepper flakes (if using) and more cheese if you like.