Cauliflower penne with chorizo, lemon & hazelnuts


1 small cauliflower, broken into florets
250g essential Waitrose Fresh Penne
1 tbsp olive oil
60g pack Cooks’ Ingredients Diced Chorizo
Grated zest of ½ lemon
2 tbsp roasted chopped hazelnuts
½ x 25g pack fresh basil leaves, shredded
25g grated Grana Padano


1. Steam the cauliflower for 3-4 minutes until just tender. Drain really thoroughly and break into smaller florets. Cook the pasta in a large pan of boiling water for 4 minutes until al dente.

2. While the pasta is cooking, heat the olive oil in a medium frying pan and add the chorizo. Cook for several minutes until golden then add the drained cauliflower and toss in the pan juices. Drain the pasta and add to the frying pan with the lemon zest, hazelnuts, basil and grated cheese. Toss together to coat the pasta and season to taste. Serve in warm bowls with extra grated cheese and a drizzle of extra virgin olive oil if desired.

Cauliflower penne with chorizo, lemon & hazelnuts
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 3,055kJ
Fat 34g
Saturated Fat 8.6g
Carbohydrate 68.5g
Sugars 7.4g
Protein 37.2g
Salt 1.4g
Fibre 6.8g

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3 stars

Average user rating Based on 3 ratings

This recipe was first published in Thu Feb 05 12:32:53 GMT 2015.