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Cauliflower cheese and black pepper pasta recipe

Cauliflower cheese and black pepper pasta recipe

3 ratings

Tuck into this quick and easy cauliflower cheese and black pepper pasta that only takes 25 minutes to make. See method

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


  • 1 cauliflower, cut into florets, stalk cut into bite-sized pieces, small leaves reserved
  • 2 tbsp olive oil
  • 300g spaghetti
  • ½-1 tsp freshly ground black pepper, to taste
  • 1 garlic clove, crushed
  • 120g Grana Padano, grated
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    7g 34%
  • Sugars

    6g 7%
  • Salt

    0.8g 12%

of the reference intake
Carbohydrate 58.7g Protein 23.2g Fibre 4.8g


  1. Preheat the grill to high. Toss the cauliflower florets and stalk in a shallow tray with 1 tbsp oil; season well. Spread out evenly, then grill for 15-20 mins, stirring halfway, until lightly golden and tender. Add the leaves to the tray for the last 5-6 mins and grill until crisp.
  2. Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 250ml pasta water.
  3. Heat the remaining 1 tbsp olive oil in a frying pan over a medium heat, and fry the pepper and garlic for 30 secs until fragrant. Toss in the cooked spaghetti and 150ml reserved pasta water. Reduce the heat to very low and sprinkle over 90g cheese. Leave for 30 secs-1 min until melted, without stirring, then stir into the spaghetti with an extra 50-100ml pasta water to create a glossy sauce.
  4. Add the cauliflower, season and serve with another crack of pepper and the remaining cheese.

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