This easy Cheesy Cauliflower Pasta by Jamie Oliver is a creamy, comforting dish perfect for any meal. With just a few simple ingredients, it’s quick to prepare and full of flavor. You can easily swap in your favorite vegetables, making it a flexible and delicious choice for a weeknight dinner.
Ingredients Needed
- 400g (14oz) frozen cauliflower florets
- 1 leek (white and green parts separated)
- 1 tablespoon (15ml) olive oil
- 2 cloves garlic (peeled and finely sliced)
- 50g (1.75oz) stale crusty white bread (roughly chopped)
- 20g (0.7oz) mixed nuts (finely chopped)
- 1 pinch dried thyme
- 1 tablespoon (8g) plain flour
- 400ml (1 2/3 cups) semi-skimmed milk
- 100g (3.5oz) mature Cheddar cheese (grated)
- 300g (10.5oz) dried spaghetti
How To Make Cheesy Cauliflower Pasta
- Cook the cauliflower and leek: Place the frozen cauliflower and the white part of the leek into a microwave-proof bowl. Microwave on high (800W) for 10 minutes, or until the cauliflower is defrosted and the leek is softened.
- Prepare the breadcrumbs and topping: Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Add 1 clove of finely sliced garlic and cook for 2 minutes, or until golden. Add the green leek top, followed by the roughly chopped bread, and fry for 5 minutes, or until starting to crisp up, stirring occasionally. Stir in the finely chopped nuts and toast them lightly, then transfer everything to a plate.
- Make the sauce: Return the pan to the heat and add 1 teaspoon of olive oil. Peel and finely slice the remaining garlic, then fry for 2 minutes, or until golden. Slice and add the softened white leek, then stir in the dried thyme and cauliflower. Stir in the flour, then gradually add the milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Remove from the heat and either blitz with a hand blender until silky smooth or use a potato masher to mash everything together to create a rustic sauce. Stir in most of the grated cheese.
- Cook the pasta and assemble: Boil the spaghetti in salted water according to the packet instructions. Once cooked, drag the pasta directly into the sauce, taking a little cooking water with it. Toss everything together, adding a splash of starchy cooking water to loosen the sauce if needed.
- Serve: Divide the pasta between plates. Sprinkle with the crispy breadcrumbs and grate over the remaining cheese before serving.
Recipe Tips
- Don’t skip the crispy breadcrumbs: The crispy breadcrumbs on top enhance the dish’s texture, giving it a delightful crunch. Make sure to fry them until golden for the best result.
- Gradually add the milk: When making the sauce, add the milk a little at a time to ensure a smooth, lump-free texture. Stir constantly to avoid clumping.
- Reserve some pasta water: Save a cup of the starchy pasta cooking water before draining. It helps loosen the sauce and makes it creamier when tossed with the pasta.
- Adjust cheese to taste: Grate a little more cheese if you like a stronger cheesy flavor. You can also try mixing in a different type of cheese for added depth, like Parmesan.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Cheesy Cauliflower Pasta cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: To freeze, let the pasta cool completely before placing it in an airtight container or freezer bag. It can be frozen for up to 1 month. To serve, thaw overnight in the fridge before reheating.
- Reheat: Place the pasta in a pan over medium heat. Add a splash of milk or water and stir occasionally until heated through, about 5-7 minutes.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 190g)
- Calories: 550
- Total Fat: 18.4g
- Saturated Fat: 7.7g
- Total Carbohydrate: 75.6g
- Dietary Fiber: 5.2g
- Sugars: 11.6g
- Protein: 124.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Anchovy Pasta
- Jamie Oliver Pasta Arrabiata Recipe
- Jamie Oliver Pasta Al Forno
- Jamie Oliver Pasta Aubergine
Jamie Oliver Cheesy Cauliflower Pasta
Description
This easy Cheesy Cauliflower Pasta by Jamie Oliver is a creamy, comforting dish perfect for any meal. With just a few simple ingredients, it’s quick to prepare and full of flavor. You can easily swap in your favorite vegetables, making it a flexible and delicious choice for a weeknight dinner.
Ingredients
Instructions
- Cook the cauliflower and leek: Place the frozen cauliflower and the white part of the leek into a microwave-proof bowl. Microwave on high (800W) for 10 minutes, or until the cauliflower is defrosted and the leek is softened.
- Prepare the breadcrumbs and topping: Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Add 1 clove of finely sliced garlic and cook for 2 minutes, or until golden. Add the green leek top, followed by the roughly chopped bread, and fry for 5 minutes, or until starting to crisp up, stirring occasionally. Stir in the finely chopped nuts and toast them lightly, then transfer everything to a plate.
- Make the sauce: Return the pan to the heat and add 1 teaspoon of olive oil. Peel and finely slice the remaining garlic, then fry for 2 minutes, or until golden. Slice and add the softened white leek, then stir in the dried thyme and cauliflower. Stir in the flour, then gradually add the milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Remove from the heat and either blitz with a hand blender until silky smooth or use a potato masher to mash everything together to create a rustic sauce. Stir in most of the grated cheese.
- Cook the pasta and assemble: Boil the spaghetti in salted water according to the packet instructions. Once cooked, drag the pasta directly into the sauce, taking a little cooking water with it. Toss everything together, adding a splash of starchy cooking water to loosen the sauce if needed.
- Serve: Divide the pasta between plates. Sprinkle with the crispy breadcrumbs and grate over the remaining cheese before serving.
Notes
- Don’t skip the crispy breadcrumbs: The crispy breadcrumbs on top enhance the dish’s texture, giving it a delightful crunch. Make sure to fry them until golden for the best result.
- Gradually add the milk: When making the sauce, add the milk a little at a time to ensure a smooth, lump-free texture. Stir constantly to avoid clumping.
- Reserve some pasta water: Save a cup of the starchy pasta cooking water before draining. It helps loosen the sauce and makes it creamier when tossed with the pasta.
- Adjust cheese to taste: Grate a little more cheese if you like a stronger cheesy flavor. You can also try mixing in a different type of cheese for added depth, like Parmesan.
Jamie Oliver Cheesy Cauliflower Pasta