Name: Roasted cauliflower, bacon & chilli pasta
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1medium cauliflower cut into small florets; 2 tbsp olive oil plus extra for drizzling; 6rashers streaky bacon cut into large pieces; ½ tsp chilli powder; 400g tagliatelle; 200g tub cherry tomatoes; handful basil leaves roughly torn

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Roasted cauliflower, bacon & chilli pasta

Roasted cauliflower, bacon & chilli pasta

Good Food team

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Serves 4

Easy

Total time: 30 mins

Ready in 20-30 minutes

A star rating of 3.7 out of 5.7 ratingsRate

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An economical and extra tasty flavour combination

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Ingredients

Nutrition

Units:

MetricUS

1medium cauliflower

cut into small florets
2 tbsp olive oil

plus extra for drizzling
6rashers streaky bacon

cut into large pieces
½ tsp chilli powder
400g tagliatelle
200g tub cherry tomatoes
handful basil leaves

roughly torn

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Nutrition: per serving

kcal562
fat18g
saturates4g
carbs82g
sugars0g
fibre6g
protein23g
salt1.06g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Steam the cauliflower for 4 mins until just cooked, then set aside. Heat the olive oil in a shallow casserole dish or flameproof roasting dish. Add the bacon and chilli powder and cook over a medium heat for 2-3 mins until the fat starts to run. Stir the cauliflower florets in with the bacon, then cook in the oven for 10-15 mins until the cauliflower has soaked up the chilli oil and is starting to brown.
step 2

While the cauliflower is roasting, cook the tagliatelle in boiling water according to pack instructions. Stir the cherry tomatoes in with the cauliflower, return to the oven and cook for about 2 mins until the tomatoes begin to soften.
step 3

Drain the tagliatelle, return to the pan, then mix in the bacon, cauliflower, tomatoes and half the basil. Serve the pasta drizzled with a little olive oil and scattered with the remaining basil.

Recipe from Good Food magazine, September 2004

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A star rating of 3.7 out of 5.7 ratings

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