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Pappardelle con cavolfiori e gorgonzola
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200g cauliflower florets
20g unsalted butter
150g gorgonzola cheese, diced
3-4 tbsp whole milk (optional)
3 tbsp olive oil
1 garlic clove, peeled
1 tbsp chopped thyme leaves
25g freshly grated parmigiano reggiano
1 Parboil the cauliflower in a large pan of salted, boiling water for 5 minutes, then remove using a slotted spoon. Reserve the cooking water in the pan.
2 Melt the butter with the gorgonzola in a small saucepan over a low heat, stirring continuously and adding a few tablespoons of milk to loosen, if necessary. Do not let the mixture boil. Remove the pan from the heat.
3 Heat the oil in a large frying pan. Add the whole garlic clove and cook over a low heat, stirring frequently, for a few minutes, until lightly browned. Remove and discard the garlic. Add the cauliflower to the pan and cook, stirring occasionally, for 5 minutes. Sprinkle with the thyme and season.
4 Cook the pappardelle in the reserved cooking water, adding more boiling water if necessary, until al dente. Drain and add to the pan with the cauliflower. Stir in the gorgonzola mixture, remove from the heat, and serve sprinkled with the grated parmesan.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in July 2015.