Silky cauliflower fettuccine

Nothing is better on a chilly day than this silky cauliflower fettuccine sprinkled with breadcrumb mixture and marjoram leaves.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Silky cauliflower fettuccine
  • 2 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, crushed
  • 1 kilogram cauliflower, cut into florets
  • 3 cup Campbell's Real Chicken Stock
  • 1/2 cup fresh breadcrumbs
  • 1 rasher rindless bacon, finely chopped
  • 20 gram butter, chopped
  • 375 gram packet fettuccine
  • 2 tablespoon marjoram leaves


Silky cauliflower fettuccine
  • 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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