Silky cauliflower fettuccine

Nothing is better on a chilly day than this silky cauliflower fettuccine sprinkled with breadcrumb mixture and marjoram leaves.
Silky Cauliflower FettuccineWoman's Day



1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
2.Heat half oil in a medium saucepan on high. Saute onion and garlic 3-4 minutes, until tender.
3.Add 3/4 cauliflower and stock. Bring to boil. Reduce heat to medium and simmer 10-15 minutes. Drain, reserving 3/4-cup liquid.
4.Meanwhile, in a medium bowl, crumble remaining cauliflower florets into small pieces with the breadcrumbs, bacon and remaining oil. Mix well and spread on oven tray. Bake 12-15 minutes, until crisp and golden. Set aside.
5.Using a hand blender or food processor, puree cauliflower mixture until smooth. Stir in butter and season to taste. Keep warm.
6.Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well and return to saucepan. Add cauliflower sauce and toss to coat well.
7.Serve pasta sprinkled with breadcrumb mixture and marjoram leaves.

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