There are some pasta dishes that you come across in life that totally surprise you and usually end up being the most simplest of recipes. This cauliflower and gorgonzola pasta dish completely blew my mind and those of my fellow guests. Gorgonzola cheese is home to Lombardy and the recipe takes inspiration from their use of Gorgonzola in their dishes.
I found this recipe in the Phaidon cookbook ‘Vegetables from an Italian garden’. I have made a promise to myself, that it will be featured regularly from now on in my repertoire for the rest of my life. (Drama levels totally necessary here). It is so creamy, cheesy and moorish, you’re gonna want to have made enough, so you can eat until you burst. Try this recipe for yourself and you will understand what I am going on about. Jump on this wagon with me!!
Ingredients (2-3 people)
- 1 cauliflower, cut into florets.
- 20g Butter
- 150g Gorgonzola cheese (I used gorgonzola with mascarpone)
- 50ml Milk
- Olive oil
- 1 garlic clove
- Dry Thyme
- 250g Pappardelle (egg pasta)
- 25g Parmesan cheese, grater
- Salt & Pepper
- Parboil the cauliflower in salted boiling water, drain, but reserve the water for cooking the pasta for later
- Melt the butter in a pan, add the gorgonzola and add the milk. Melt down on a low heat and as soon as melted, remove off the hob. (Make sure the sauce does not boil).
- In another pan, drizzle olive oil and add the whole garlic clove. Stirring frequently, cook the clove until browned and then remove from pan. This is to flavour the olive oil to cook the cauliflower in.
- Add the cauliflower and stir frequently. Sprinkle the thyme and season with salt & pepper.
- In the meantime, cook the pasta in the reserved cooking water. until al dente.
- Drain the pasta and add to the cauliflower, pour the cheese mixture on top and sprinkle with the grated Parmesan
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