My mother in law is in town and I like to spoil her with delicious dinners on her short visits.
Tonight I decided to do pasta with cauliflower and blue cheese. I’d love to say I made it up, but I didn’t.
It was cooked for me many many years ago by one of my dearest friends, husband (they know who they are).
I think I was pregnant with Jemima, but I can’t be sure... anyway I loved it! Maybe because it was cooked and served to me by a chef when I was pregnant? I’m not sure, but whatever the circumstances, it was unforgettable and super duper delicious.
Really how can you go wrong with cauliflower and cheese any which way!
My version of Dan’s pasta is:
½ a head of cauliflower – blanched in the pasta water or steamed, your choice – then chopped up finely
200g of your favourite blue cheese , crumbled – I used a goats/blue
1 cup of whole milk or cream or half cream/half milk – (which is what I used)
2 large handfuls of chopped parsley
2 garlic cloves crushed
2 tablespoons of olive oil
Salt and pepper
Pasta – I made fresh again – see my last post
OK to begin:
Get your water on to boil, for cooking the pasta – a large pot with plenty of salt.
Once boiling pop your cauliflower in and cook for 5 min or until you can insert a knife or fork with ease.
In a large pan fry off your garlic in the olive oil until the raw smell has gone, a couple of minutes max.
Then add your cooked, chopped up cauliflower to the garlic and season with salt and pepper.
Add your milk/cream and let it come back to the boil – just.
Then toss your cheese into the cauliflower and turn the heat down to low, stirring constantly until the cheese has completely melted.
The dough wrapped up and waiting to be turned into pasta
Cook your pasta.
Once the pasta is cooked drain and put straight into the creamy sauce with ¾ of the parsley – stir gently, being careful with your fresh pasta.
Divide in bowls or plates and sprinkle with the leftover parsley and a good grind of pepper (and maybe some salt).
It’s also delicious with bacon crumbs or (toasted) breadcrumbs or both.
Serve with a plain lettuce salad with vinaigrette.
I LOVE YOU NANA
I’m making pumpkin risotto tomorrow night Nana – our favourite!
It’s always nice having someone in the house who likes risotto as much me….
©Michelle Schoeps 2013
All photos taken by Michelle Schoeps