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  • The Australian Women’s Weekly Food

    NEW WAYS with VEG

    Apr 03, 2022 6 minutes

    Cacio e pepe cauliflower pasta

    PREP + COOK TIME 40 MINUTES SERVES 4

    1 small whole cauliflower (1kg)
    1 medium onion (150g), chopped
    3 cloves garlic, chopped
    6 fresh thyme sprigs
    2 cups (500ml) milk
    375g spaghetti
    ¼ cup (60ml) extra virgin olive oil
    150g firm goat’s cheese, grated coarsely
    ½ cup (125ml) thickened cream
    3 teaspoons freshly ground black pepper
    lemon wedges, to serve

    PANGRATTATO

    ¼ cup (60ml) extra virgin olive oil
    200g wholemeal sourdough, torn coarsely
    1 tablespoon fresh thyme leaves

    1 Make pangrattato.

    2 Remove small leaves from cauliflower; reserve. Cut cauliflower into small pieces.

    3 Place cauliflower pieces, onion, garlic, thyme and milk in a large saucepan over medium heat; season. Bring to a simmer. Cook, covered, for 15 minutes or until cauliflower is very tender. Remove thyme; discard.

    4 Meanwhile, cook spaghetti in a large saucepan of boiling salted water until al dente. Drain, reserving ½ cup (125ml) pasta water.

    Heat oil in a small

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