Cacio cauliflower pasta

E pepe

PREP + COOK TIME 40 MINUTES SERVES 4

1 small whole cauliflower (1kg)

1 medium onion (150g), chopped

3 cloves garlic, chopped

6 fresh thyme sprigs

2 cups (500ml) milk

375g spaghetti

¼ cup (60ml) extra virgin olive oil

150g firm goat’s cheese, grated coarsely ½ cup (125ml) thickened cream 3 teaspoons freshly ground black pepper lemon wedges, to serve

PANGRATTATO

¼ cup (60ml) extra virgin olive oil

200g wholemeal sourdough, torn coarsely 1 tablespoon fresh thyme leaves 1 Make pangrattato.

2 Remove small leaves from cauliflower; reserve. Cut cauliflower into small pieces.

3 Place cauliflower pieces, onion, garlic, thyme and milk in a large saucepan over medium heat; season. Bring to a simmer. Cook, covered, for 15 minutes or until cauliflower is very tender. Remove thyme; discard.

4 Meanwhile, cook spaghetti in a large saucepan of boiling salted water until al dente. Drain, reserving ½ cup (125ml) pasta water.

5 Heat oil in a small frying pan over medium heat; cook reserved cauliflower leaves for 4 minutes or until crisp. Drain on paper towel; season with salt. 6 Blend cauliflower mixture in a high-speed blender until very smooth; return to same cleaned saucepan. Add cheese, cream and pepper; stir until combined. Stir in pasta and reserved pasta water.

7 Divide pasta among serving dishes; top with crisp cauliflower leaves and Pangrattato. Serve immediately with lemon wedges.

PANGRATTATO Heat oil in a large frying pan over medium heat. Cook sourdough for 8 minutes, stirring, until golden and crisp. Add thyme; cook for a further 1 minute. Drain on paper towel.