Cauliflower penne with chorizo, lemon & hazelnuts
Waitrose and Partners

Cauliflower penne with chorizo, lemon & hazelnuts

This dish is elevated by the smokey, free range chorizo which pairs beautifully with the fresh basil and hazelnuts. The tender cauliflower is a nice change from the usual chicken or prawns you may use in your pasta dishes.

3 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 small cauliflower, broken into florets
  • 250g essential Waitrose Fresh Penne
  • 1 olive oil
  • 60g Cooks' Ingredients Diced Chorizo
  • ½ lemon, zested
  • 2 tbsp roasted hazlenuts, chopped
  • ½ x 25g pack fresh basil leaves, shredded
  • 25g Essential Grana Padano DOP


  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.


Typical values per serving when made using specific products in recipe


3,055kJ/ 729kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating