full recipe – creamy cauliflower pasta with pecorino breadcrumbs

Alison Roman serves up a creamy cauliflower pasta that is deceptively simple but absolutely delivers. There's a whole head of caramelised cauliflower that gets broken down into a decadent sauce. But really, the magic is in the pecorino breadcrumbs that are like crunchy, golden clusters that cut through all that silkiness. It’s clever, deeply satisfying and perfect for a mid-week dinner or a silly season gathering.

Serves 4

INGREDIENTS
6 tbsp olive oil
60g fresh, coarse or panko breadcrumbs
Kosher salt and freshly ground black pepper
30g finely grated pecorino cheese (plus more to serve)
225g dried rigatoni, ziti or campanelle
1 large shallot, finely chopped
1 medium head cauliflower, sliced about 1cm thick (about 900g)
250ml double heavy cream
1 tbsp finely grated lemon zest (plus more to serve)
25g chives, finely chopped
Chilli flakes (optional)

METHOD
Heat 3 tbsp of the olive oil in a large skillet over a medium heat. Add the breadcrumbs and season with salt and pepper. Stir to coat evenly in the oil and cook, tossing occasionally, until they’re evenly toasted and golden brown, 4–6 minutes. Add half of the pecorino and toss to coat, letting the cheese melt and clump among the breadcrumbs (think granola-like clusters). Remove from the heat and transfer to a small bowl or plate and set aside.

Meanwhile, bring a large pot of salted water to the boil. Cook the pasta until al dente and save about one cup of pasta water, then drain.

Wipe out any crumbs from the skillet and heat the remaining 3 tbsp of olive oil over a medium heat. Add the shallot and cauliflower and season with salt and plenty of pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelise and brown, 12–15 minutes.

Add the cream and lemon zest and bring to a simmer, then let the cream reduce and thicken, 2–4 minutes. Season with salt and plenty of pepper.

Add the pasta to the cauliflower along with the remaining pecorino and 3/4 of a cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce, until it’s thick and glossy and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4–6 minutes.

Remove from the heat. Divide the pasta among bowls and top with pecorino breadcrumbs, chives, more lemon zest, chilli flakes (if using) and more cheese if you like.

This is an edited extract from Something from Nothing by Alison Roman, published by Quadrille. Available in stores nationally from November 11th. Photography by Chris Bernabeo.