Name: Cauliflower and hazelnut strozzapreti with Gorgonzola
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 2 tbsp olive oil; 300 gm cauliflower, cut into florets and thinly sliced (about ½ head); 400 gm dried strozzapreti or other short pasta; 40 gm butter, diced; 40 gm plain flour; 600 ml pouring cream; 300 ml milk; 120 gm pecorino, finely grated, plus extra for scattering; 3 tsp coarsely chopped thyme, plus extra to serve; Pinch of finely grated nutmeg; 60 gm Gorgonzola piccante, crumbled, plus extra to serve; 40 gm coarsely chopped roasted hazelnuts

Cauliflower and hazelnut strozzapreti with Gorgonzola

This more substantial take on the classic cauliflower and cheese adds strozzapreti to the mix for a very moreish pasta bake.

Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Cauliflower and cheese sauce is a classic pairing for good reason, and it only gets better when pasta is added to the mix. We’ve opted for a crumble of piquant Gorgonzola throughout, too.

Ingredients

2 tbsp olive oil

300 gm cauliflower, cut into florets and thinly sliced (about ½ head)

400 gm dried strozzapreti or other short pasta

40 gm butter, diced

40 gm plain flour

600 ml pouring cream

300 ml milk

120 gm pecorino, finely grated, plus extra for scattering

3 tsp coarsely chopped thyme, plus extra to serve

Pinch of finely grated nutmeg

60 gm Gorgonzola piccante, crumbled, plus extra to serve

40 gm coarsely chopped roasted hazelnuts

Method

Main

1.Preheat oven to 180C. Heat oil in a large frying pan over high heat and fry cauliflower in batches, turning occasionally, until golden brown, adding a little extra oil to pan between batches if necessary (4-5 minutes).

2.Meanwhile, cook pasta in a large saucepan of well-salted boiling water until not quite al dente (6-7 minutes). Drain and return to pan with 2 tbsp cooking water.

3.Melt butter in a saucepan over medium-high heat, add flour and stir until sandy. Bring cream and milk just to a simmer in a separate saucepan, then, whisking continuously, gradually add to flour mixture and whisk until smooth and thickened. Season to taste. Whisk in pecorino, thyme and nutmeg, add to pasta along with cauliflower and Gorgonzola and fold to combine. Transfer to an oiled 3-litre baking dish, scatter with hazelnuts and extra pecorino, and bake until bubbling and golden brown (25-30 minutes). Scatter with extra thyme and Gorgonzola, and serve hot.