ROASTED CAULIFLOWER & HAZELNUT CARBONARA

Roasted cauliflower & hazelnut carbonara image

Stir roasted cauliflower, hazelnuts, eggs, double cream and thyme into penne pasta for a vegetarian version of the classic carbonara

Provided by Katy Gilhooly

Time 55m

Number Of Ingredients 9

Ingredients

1 large cauliflower (about 700g), cut into small florets
1 tbsp olive oil
small bunch thyme , leaves picked
100g hazelnuts , roughly chopped
350g penne
100g parmesan (or vegetarian alternative), grated
2 eggs , beaten
2 tbsp double cream
small pack parsley , chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the oil, thyme and seasoning, and spread out on a large baking tray. Roast for 15-20 mins until starting to soften and caramelise. Sprinkle the hazelnuts over the cauliflower and cook for another 5 mins until the nuts are lightly toasted and the cauliflower cooked through. Meanwhile, cook the pasta following pack instructions.
Drain the pasta, reserving the cooking water, then return to the pan. Take the baking tray out of the oven and add the cauliflower and hazelnuts to the pasta, then stir in the Parmesan, egg, cream, parsley and 1 tbsp of cooking water. The heat from the pasta should be enough to just cook the egg without scrambling it. If the sauce is too thick, add a splash more cooking water. Check the seasoning and serve.

Nutrition Facts : Calories 693 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium