Creamy cauliflower pasta with Pecorino pangrattato

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to the boil and cook pasta by package instructions. Drain and reserve 2 cups pasta water.

Step 2

Heat 2 tbs olive oil in a large frying pan over medium heat. Add breadcrumbs and season with salt and pepper. Cook stirring occasionally, until they're evenly toasted. Add in garlic and cook until fragrant, then add half the Pecorino and toss to coat, letting the cheese melt and clump into the breadcrumbs. Add a sprinkle of dried thyme then remove from heat and let rest on paper towel.

Step 3

Wipe out the frying pan and heat the remaining 2 tbs olive oil. Add onion and cauliflower and season with plenty of salt and pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the onion and cauliflower and beginning to caramelise and brown, about 15 minutes. Adding a splash of water if need be.

Step 4

Add heavy cream and lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with plenty of salt and pepper.

Step 5

Bring the pan up to medium heat and add in the pasta, plus the remaining Pecorino and a ladle full of pasta water. Toss and let emulsify, coating the pasta and thicken, adding more pasta water as needed.

Step 6

Remove from heat and divide among 2 bowls, topping with the pangrattato, red pepper flakes and more Pecorino as needed.