From creator of original plant-based products Julienne Bruno
1x 175g tub julienne bruno® superstraccia®
1x sunny & luna tagliatelle
140g cauliflower (approx ½ a small head), cut and broken into florets
½ lemon, zest and juice
5-6 parsley leaves, finely chopped
Step 1: preheat the oven to 210c. toss cauliflower broken down into florets, toss in 2 tbsp olive oil and then spread evenly on a baking sheet, roast for 20-25 minutes until the cauliflower is golden brown and beginning to char in places.
Step 2: combine the roasted cauliflower, ¾ of the tub of superstraccia®, zest and juice of half the lemon and 120g of water in the jug of a high powered blender. blitz until smooth and creamy. season with salt and black pepper.
Step 3: bring a large pan of salted water to the boil, add tagliatelle. cook for 3 minutes before draining and transferring to another pan with the sauce to finish with a splash of the pasta cooking water.
Step 4: serve immediately dividing pasta between serving bowls, top with the remaining superstraccia®. finish with parsley, a grind of black pepper and a drizzle of olive oil.