Green Cauliflower Pasta

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SERVES:

2-4 PEOPLE

Prep Time:

10 MINUTES

Cook Time:

20 MINUTES

Green Cauliflower Pasta is what happens when you treat cauliflower as the base of a sauce instead of a side. Boil it with garlic and a handful of spinach, then blitz the lot with cashews and olive oil into a smooth, savoury coat for rigatoni or tortiglioni. No roux, no cream, just blended greens. Finish with breadcrumbs for crunch and lemon zest to lift it. Only have a regular white cauliflower? It still works with a bit of kale or silverbeet stirred in for colour. A low-effort weeknight dinner that quietly clears out half the greens in your box.

Recipe by: Kylee Newton (@themodernpreserver)

_INGREDIENTS:

½ large or 1 small green cauliflower
2-3 garlic cloves
100g spinach, silver beet or kale
30g raw cashews
40ml olive oil
Sea salt
Freshly ground black pepper
240-500g tortiglioni or rigatoni (dried)
Extra virgin olive oil, to serve
Zest of 1 lemon
Breadcrumbs, to serve

_{INSTRUCTIONS:}

Bring a large pot of water to the boil and add 1 tsp salt.
Cut the cauliflower into big chunks and peel the garlic cloves, leaving them whole.
Boil the cauliflower and garlic for 3 minutes, then scoop out with a sieve or spider strainer and place into a high-speed blender. Keep the water boiling.
Dunk the spinach into the boiling water, scoop it out after 30 seconds and run cold water over it to stop it cooking. Squeeze out the excess water and add to the blender.
Add the raw cashews and olive oil to the blender, season with salt and pepper, and blitz into a very fine sauce.
Add the pasta to the boiling salted water, about 120g per person, and cook until al dente. Drain, then return the pasta to the large pot.
Fold the green sauce through the pasta until fully coated. Plate up and finish with a drizzle of extra virgin olive oil, a sprinkle of breadcrumbs and lemon zest over the top.

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