Cauliflower and Roast Hazelnut Tagliatelle

A creamy sauce with no cream, fancy that. Blended cauliflower is one of my favourite things to bulk out sauces or recipes that traditionally call for dairy. It's better for the environment and adds a wonderful nuttiness to the dish.

Course Main Course

Cuisine British, European, Italian

Diet Vegan, Vegetarian

Keyword cauliflower pasta, Cauliflower pasta recipes, cauliflower recipes, cauliflower white sauce

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings

Calories 541

Ingredients

1 Large Head Cauliflower about 900 g
600 ml Vegetable Stock
3 Tablespoon Olive Oil
1 Lemon
1 Clove Garlic
1 Medium Leek
300 g Tagliatelle
50 g Roast Hazelnut
30 g Parsley

Instructions

Chop the cauliflower into thumb sized pieces. Place in a large pot with the vegetable stock and bring to a boil. Reduce the heat and simmer for about 10 minutes until the cauliflower is tender. Drain and reserve the cooking liquid.
While the cauliflower cooks heat 1 tablespoon of the olive oil in a frying pan over a medium heat. Finely dice the garlic and slice the leak. Add both to the pan and cook until the leek is golder, about 5 minutes.
Juice the lemon. Transfer the cooked cauliflower to a blender along with 250 ml of reserved cooking liquid and a pinch of salt then turn on. Add the 2 tablespoons of olive oil and lemon juice as the blender works. Blend the cauliflower until smooth. Add more liquid if the sauce is too thick.
Pour the blended cauliflower into the pan with the garlic and leek, combine well. Roughly chop the parsley and stir into the sauce.
Cook the tagliatelle in salted boiling water until al dente, about 10 minutes.
Toss the pasta with the sauce and divide between plates. Top with crushed hazelnuts.

Nutrition