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 Cauliflower Macaroni
Ingredients

8 Rashers of Pancetta
1 Large Head of Cauliflower
500g Dried Macaroni
250grms of Mature Cheddar Cheese
4 Thick Slices of Country Bread
a few sprigs of fresh rosemary
2 Cloves of Garlic
1 x 250g tub of Crème Fraiche
Parmesan Cheese to Serve


Preparation Method

Heat oven to 220 C/425 F, gas mark 7.

Lay the pancetta in a roasting tray (approx. 30 x 25xm, or large enough to bake the pasta in) and put on the top shelf of the oven.

Get rid of any outer leaves from the cauliflower, then trim off the tough base of the stalk and quarter the head. Put in a large saucepan, cored down with the pasta, on a high heat.

Cover with boiling water, filling and re-boiling the kettle if necessary. Season with a good pinch of salt and drizzle over a little oil, then stir and cook according to packet instructions, with the lid askew.

Grate the cheddar in the food processor and tip into a bowl.

Take the Pancetta out of the oven, and blitz in the food processor with the bread, rosemary leaves and a good drizzle of olive oil until you arrive at a breadcrumb consistency.

Put a colander over a large bowl to catch the pasta water, then drain the pasta and cauliflower. Tip into the roasting tray you cooked your pancetta in, and put over a low heat. Add 400ml (or just under a pint) of the reserved pasta water from the bowl. Crush in 2 unpeeled cloves of garlic and mix in the crème fraiche and grated cheddar, gently breaking up the cauliflower with your tongs or a potato masher.

Have a taste and correct the seasoning. It should be nice and loose, if not, add another splash of the pasta water.

Spread out evenly and scatter over the breadcrumbs, put on the top shelf of the over for about 8 minutes, or until golden and bubbling.

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