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Cauliflower cacio e pepe linguine recipe

Cauliflower cacio e pepe linguine recipe

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Created by The Tesco Real Food team

The classic cacio e pepe pasta dish has been upgraded by adding roasted cauliflower for extra plant points. Not only is this a deliciously different dinner, the whole vegetable is used so there's no waste! See method

  • Serves 4
  • Takes 25 mins
  • 545 calories / serving
  • Vegetarian

Ingredients

  • 1 cauliflower
  • 1 tbsp olive oil
  • 300g dried linguine
  • 70g pecorino, finely grated
  • 1-1½ tsp coarsely ground black pepper, to taste
  • 50g unsalted butter, diced
If you haven't got linguine, try using spaghetti instead

Each serving contains

  • Energy

    2295kj
    545kcal     27%

  • Fat

    21g 30%

  • Saturates

    11g 54%

  • Sugars

    7g 7%

  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 65.8g Protein 19.5g Fibre 7.9g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Cut the cauliflower into small florets and separate the leaves, removing any tatty ones. Reserve the stalk. Put the florets on a baking tray, season, drizzle with the oil and toss. Roast for 15-20 mins, stirring halfway and adding the leaves for the final 5-6 mins, until golden at the edges.
  2. Meanwhile, cut the stalk into chunks. Cook the linguine to pack instructions, adding the stalk for the last 4 mins. Drain, reserving 150ml cooking water.
  3. Put the stalk chunks in a blender with most of the pecorino, the coarse ground black pepper and 100ml of the reserved cooking water. Blitz until smooth, then season and add more cooking water to loosen if needed.
  4. Return the linguine to the pan, add the sauce and butter, then toss until glossy, adding a splash of cooking water to loosen if needed. Stir through the roasted cauliflower florets and leaves, then divide between bowls. Top with the reserved pecorino and a twist of black pepper to serve.

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