Roasted Cauliflower Alfredo

 From creator of original plant-based products Julienne Bruno

INGREDIENTS 

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

METHOD 

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.