Creamy cauliflower orecchiette

  • cooking time
    25 m
  • calories per serve
    458 cal
  • serves
    6
8 (120g)
slices prosciutto
1 large
head cauliflower, cut into small florets
½ cup (125mL)
salt reduced chicken stock, plus ½ cup (125mL), extra
375 g
orecchiette pasta
1 tbsp
extra virgin olive oil
1 (150g)
medium brown onion, chopped finely
2 cloves
garlic, crushed
300 mL
CARNATION Lite Cooking Cream
1/3 cup (25g)
grated parmesan
fresh flat-leaf parsley, chopped, to serve
2 cups (40g)
rocket

Method

  1. Preheat oven to 200°C/180°C fan forced. Line a baking tray with non-stick paper, arrange slices of prosciutto in single layer; bake 10 minutes or until crisp; cool; break into pieces and set aside.

  2. Boil, steam or microwave cauliflower until just tender; drain well; divide into two equal portions, cover and keep warm one portion. Blend or process the remaining portion with chicken stock until a smooth puree forms.

  3. Cook the pasta according to packet instructions; drain and keep warm.

  4. Heat oil in a large, deep frying pan over medium-high heat. Add onion and garlic; cook, stirring, for 5 minutes or until softened. Add cauliflower purée and reserved florets, extra stock and CARNATION Lite Cooking Cream. Stir to combine.  Add pasta, parmesan and parsley; toss gently to combine; fold through rocket; serve topped with crispy prosciutto

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