Creamy cauliflower pasta with coriander salsa verde

Serves

4 People

Cooking Time

45 minutes

Season

Autumn

Winter

Dietary

Vegetarian

Try this easy no bake and no bechamel take on Cauliflower cheese! This sauce has all the flavours of everyone’s favourite cauliflower cheese without the heaviness. With the added topping of seasonal Coriander and Jalapeno salsa verde which takes this to the next level! This works with any kind of pasta but we used orecchiette.

Ingredients

1 Cauliflower (Roughly chopped)
3 Cloves of Garlic (Crushed and finely chopped)
2 Leeks (Finely Chopped)
25g Butter
500ml Milk
50g Parmesan
Salt
Ground White Pepper

Cooked Pasta of your choice

For the Salsa Verde

40 g Coriander (roughly chopped)
2 tbsp Pickled Jalapenos
1 Clove Garlic
Sea salt
2 tbsp Cyder Vinegar
1 tsp Dijon Mustard
Olive Oil

Method

Step 1.

Heat a large pan over a medium heat, add the butter and allow to melt briefly then add the leeks and garlic. Sweat down for around 5 mins and season with a pinch of salt.

Step 2.

Add the milk and cauliflower to the pan, bring to the boil and cook over a low heat for 15 mins until soft.

Step 3.

Add to a blender and blitz until smooth, grate in the parmesan and season again with salt and a pinch of white pepper. Blend again briefly. Add the sauce back to the pan and heat up again ready for serving. When your pasta is cooked add this to the sauce and mix well.

Step 4.

For the salsa verde using a pestle and mortar (or you can just chop it finely) add the clove of garlic and a pinch of sea salt and bash until smooth. Add the coriander and jalapenos and bash again until the leaves have broken down a fair bit. Add the vinegar, Dijon mustard and a good glug of olive oil and mix well.

Step 5.

Serve your pasta with the creamy cauliflower sauce in bowls then dot the salsa verde on top.