Tagliatelle with Parmesan Cream & Shaved Cauliflower

The white-sauced pasta beloved of children everywhere grows up! Pan-roasted cauliflower, grainy mustard, lemon and a sprinkle of golden garlic chips give this white pasta sophisticated flavour and texture.

8 oz (225 g) finely grated Parmesan cheese 1/2 cup (125 mL) crème fraîche

2 tbsp (30 mL) water

1/4 cup (60 mL) olive oil

1/4 cup (60 mL) thinly sliced garlic cloves 6 cups (1.5 L) thinly shaved cauliflower 1 tbsp (15 mL) grainy mustard

Salt and pepper

1 lb (455 g) tagliatelle noodle nests

Zest of 1 organic lemon

1 Combine Parmesan cheese and crème fraîche in the bowl of a food processor and process until it forms a paste. Add water and process to combine.

2 Heat olive oil in a medium frying pan over medium-low heat. Add garlic and sauté for 4 to 6 minutes or until golden and crispy. Remove garlic chips from pan with a slotted spoon and reserve. Turn heat to high, add cauliflower and sauté for 5 minutes or until cauliflower is softened and lightly golden. Stir in mustard and season with salt and pepper to taste.

3 Heat a large pot of salted water over high heat. Add tagliatelle and cook until al dente according to package directions. Drain, reserving about 2 cups (500 mL) pasta cooking water.

4 Return pasta to cooking pot. Add Parmesan mixture and a splash of pasta cooking water and toss with tongs adding more pasta cooking water as needed until pasta noodles are coated with Parmesan sauce. Add reserved cauliflower and transfer to a serving dish or plates. Sprinkle with garlic chips and grate lemon overtop. Serve immediately.

Makes 6 servings

WHAT TO SERVE

Pairing cream sauce with a wine entails a slight balancing act. Select a wine with moderate acidity; smooth texture and a hint of toast won’t go amiss either.

Banfi Principessa Gavia Gavi VINTAGES 250696, $19.95