This quick pasta dish is a brilliant way to let this well-loved vegetable take centre stage, combining its natural earthiness with a velvety, cheesy sauce. It is delicious and a great way to avoid food waste as it turns cauliflower leaves and stale bread into a crispy topping, adding a wonderful crunch to the dish.
Sharing this dish from his cookbook ‘7 Ways’ online, Jamie Oliver said: “Dig into this creamy, crispy goodness that makes the humble cauliflower the star of the show. Avoid food waste by turning cauli leaves and stale bread into crispy, garlicky breadcrumbs – so tasty!” This recipe, serving four people, is packed with flavour and makes the most of everyday ingredients in a simple yet mouthwatering way.
Plus, it’s quick and easy, as you can have it on the table in just 30 minutes, making it a go-to for any busy cook.
Jamie Oliver’s cauliflower cheese pasta recipe
Ingredients
100g stale sourdough bread
Two cloves of garlic
Half a head of cauliflower (400g)
Olive oil
One onion
400ml semi-skimmed milk
300g dried spaghetti
70g Cheddar cheese
Method
Tear the bread into pieces and place them in a food processor. Peel the garlic and add it to the processor, then tear in any tender leaves from the cauliflower. Pour in half a tablespoon of olive oil and blend everything until it forms relatively fine crumbs.
Transfer the mixture to a large non-stick frying pan set over medium heat. Allow it to cook for around 15 minutes or until it becomes golden and crispy, stirring occasionally.
While the crumbs are cooking, peel the onion and roughly chop it. Also, chop the cauliflower, including the stalk. Once the crumbs are done, tip them into a bowl and return the frying pan to the heat. Pour in the milk, add the chopped vegetables, bring it to a gentle boil, then reduce the heat, cover the pan, and let it simmer.
At the same time, cook the pasta in a pan of boiling salted water according to the package instructions.
Just before the pasta is ready, carefully transfer the cauliflower mixture into the food processor (there is no need to clean it first), grate in the cheese, and blend until smooth. Season the sauce to taste, then return it to the pan.
Drain the pasta, reserving a mugful of the starchy cooking water. Toss the pasta through the sauce and add the reserved cooking water to loosen the sauce. Finally, serve the dish topped with the crispy breadcrumbs for an added crunch.
