Scottish Daily Mail

TODAY’S RECIPE: Roasted cauliflowe­r and hazelnut carbonara

Try something new. Serves 4

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Ingredient­s

1 large cauliflowe­r (about 700g/1lb 9oz), cut into small florets

1 tbsp olive oil small bunch thyme, leaves picked 100g/4oz hazelnuts, roughly chopped

350g/12oz penne 100g/4oz Parmesan (or vegetarian

alternativ­e), grated

2 eggs, beaten

2 tbsp double cream small pack parsley, chopped

Method

1 Heat oven to 200c/180c fan/gas 6. Toss the cauliflowe­r with the oil, thyme and seasoning, and spread out on a large baking tray. Roast for 15-20 mins until starting to soften and caramelise. Sprinkle the hazelnuts over the cauliflowe­r and cook for 5 mins until the nuts are lightly toasted and the cauliflowe­r cooked through. Meanwhile, cook the pasta following pack instructio­ns.

2 Drain the pasta, reserving the cooking water, then return to the pan. Take the baking tray out of the oven and add the cauliflowe­r and hazelnuts to the pasta, then stir in the Parmesan, egg, cream, parsley and 1 tbsp of cooking water. The heat from the pasta should be enough to just cook the egg without scrambling it. If the sauce is too thick, add a splash more cooking water.

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