- List Of Ingredients
- 1½ cups (7 oz/200 g) cauliflower florets
- 1½ tablespoons (¾ oz/20 g) butter
- 5 oz/150 g Gorgonzola cheese, diced
- 3–4 tablespoons milk (optional)
- 3 tablespoons olive oil
- 1 clove garlic
- 1 tablespoon chopped thyme
- 10 oz/275 g fresh pappardelle
- 1/3 cup (1 oz/25 g) grated Parmesan cheese
- salt and pepper
- Serves 4
- Preparation 10 min
- Cooking 25 min
Parboil the cauliflower in a medium saucepan of salted, boiling water for 5 minutes, then remove, using a slotted spoon, reserving the cooking water.
Melt the butter with the Gorgonzola in a small saucepan over low heat, stirring continuously and adding a little milk, if necessary. Do not let the mixture boil. Remove the pan from the heat.
Heat the oil in a large skillet or frying pan. Add the garlic and cook over low heat, stirring frequently, for a few minutes until lightly browned. Remove the garlic and discard. Add the cauliflower to the skillet and cook, stirring occasionally, for 5 minutes. Sprinkle with the thyme and season with salt and pepper.
Cook the pappardelle in the reserved cooking water, adding more boiling water, if necessary, for 2–3 minutes until al dente. Drain and add to the skillet with the cauliflower. Stir in the Gorgonzola mixture, remove from the heat, and serve sprinkled with the grated Parmesan.