ORECHIETTE WITH CAULIFLOWER AND CHEESE
INGREDIENTS (SERVES 4)
3 slices of sourdough bread, cubed
1 cup Barilla orechiette pasta
1 knob of butter
2 sprigs of rosemary
1/2 cauliflower, chopped into florets
1 1/2 cup Ashgrove vintage chedder cheese
2 cups Ashgrove parmesan cheese
1 garlic clove, diced
1 cup Ashrove cream
1 1/2 cups Ashgrove milk
pepper to season
Preheat oven to 180 degrees.
Add the bread, butter and rosemary to a roasting tray and in the oven for 15 minutes. Once crispy blitz until a crumb is formed.
Pour the pasta into a pot of boiling water and cook for 12 minutes. In the last couple of minutes of the pasta cooking add the cauliflower and bring back to the boil. Strain the pasta, leaving the pasta in the pot and add the garlic, cream and milk, turn a low heat back on. Add the vintage chedder and parmasen cheese. Stir through, add a few grinds of pepper and cook until the sauce thickens. Transfer the pasta to a roasting tray, sprinkle the crumb on top and in grill for 4-5 minutes.
Serve with a sprinkle of fresh parsley on top.