Creamy Cauliflower Tagliatelle
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- Serves: 1
- Preparation: 10
- Cooking: 25
- Ready: 35
Cooking the cauliflower two ways gives it contrasting textures and tastes, creating a vibrant pasta dish.
- ½ cauliflower, chopped into chunks
- 1 mug of almond milk
- handful of dried tagliatelle
- olive oil
- salt and pepper
Keep some nice-looking small cauliflower florets to one side for the topping.
Bring a pan of salted water to the boil, add the cauliflower chunks and cook for about 10 minutes until soft.
Drain the cauliflower then blitz in a food processor, along with the mug of almond milk and a generous pinch of salt and pepper, until smooth.
Meanwhile, season and pan-fry the florets in a glug of olive oil over a medium heat for about 6 minutes and cook the pasta in a pan of salted boiling water until al dente.
Drain the pasta and mix it with the cauliflower sauce, transfer to a plate, top with the pan-fried florets, drizzle with a generous glug of olive oil, and season with salt and pepper to serve.
Recipe taken from Vegan One Pound Meals by Miguel Barclay (Headline Home)
Photography by Dan Jones
Check out the recipe video here!
“Cooking the cauliflower two ways for this dish gives it contrasting textures and tastes, making it seem way more complicated than it actually is.
All recipes are for a single serving. More than one person? Simply multiply the ingredients to suit you.”
Facebook: Miguel Barclay