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Matt Preston's cauliflower pasta

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After an easy pasta dinner? Try this recipe packed with cauliflower, bacon and cheesy goodness.

  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes

Ingredients

  • 1 cauliflower (750g-1kg)
  • 1 packet of pasta (such as penne, spirals, fusilli or farfalle)
  • 6 rashers streaky bacon, cut into batons
  • 4 garlic cloves
  • 150g parmesan (or hard cheese such as pecorino or tasty cheddar)
  • Olive oil, for frying

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Bring a large pot of salted water to the boil.
  2. Step 2

    While the water is heating, cut the stalky core from the cauliflower. Remove any brown leaves and discard. Chop any remaining leaves into bite-sized pieces. Trim off the cut end of the core and discard. Cut the rest of the core into batons of a similar size to the bacon and reserve with any chopped leaves.
  3. Step 3

    Cut the cauliflower into florets.
  4. Step 4

    Heat some of the oil in a frying pan. Add the bacon and chopped cauliflower stems and leaves. Cook, stirring, for 6 mins. Stir in the garlic and cook for 1 min. Remove from heat and cover to keep warm while the pasta is cooking.
  5. Step 5

    When the water is boiling, add the dry pasta. Immediately add 1 cup (250ml) cold water and stir thoroughly (this will stop the pasta sticking). Bring back to the boil and then simmer following packet directions or until the pasta is al dente, adding the cauliflower florets for the last 4 mins of cooking time.
  6. Step 6

    Grate the cheese. Drain the pasta mixture, reserving ½ cup (125ml) of the cooking liquid. Add the pasta mixture to the bacon mixture in the pan with two-thirds of the cheese and a splash of cooking liquid, and stir until well combined.
  7. Step 7

    Gently spoon the pasta mixture into bowls and serve topped with the remaining cheese. Season with a sprinkle of sea salt flakes, if desired, and plenty of black pepper.

Matt Preston's cauliflower pasta

Matt Preston's cauliflower pasta
  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Ingredients
  • 1 cauliflower (750g-1kg)
  • 1 packet of pasta (such as penne, spirals, fusilli or farfalle)
  • 6 rashers streaky bacon, cut into batons
  • 4 garlic cloves
  • 150g parmesan (or hard cheese such as pecorino or tasty cheddar)
  • Olive oil, for frying
    Description

    After an easy pasta dinner? Try this recipe packed with cauliflower, bacon and cheesy goodness.

    Method
    1. Step 1

      Bring a large pot of salted water to the boil.
    2. Step 2

      While the water is heating, cut the stalky core from the cauliflower. Remove any brown leaves and discard. Chop any remaining leaves into bite-sized pieces. Trim off the cut end of the core and discard. Cut the rest of the core into batons of a similar size to the bacon and reserve with any chopped leaves.
    3. Step 3

      Cut the cauliflower into florets.
    4. Step 4

      Heat some of the oil in a frying pan. Add the bacon and chopped cauliflower stems and leaves. Cook, stirring, for 6 mins. Stir in the garlic and cook for 1 min. Remove from heat and cover to keep warm while the pasta is cooking.
    5. Step 5

      When the water is boiling, add the dry pasta. Immediately add 1 cup (250ml) cold water and stir thoroughly (this will stop the pasta sticking). Bring back to the boil and then simmer following packet directions or until the pasta is al dente, adding the cauliflower florets for the last 4 mins of cooking time.
    6. Step 6

      Grate the cheese. Drain the pasta mixture, reserving ½ cup (125ml) of the cooking liquid. Add the pasta mixture to the bacon mixture in the pan with two-thirds of the cheese and a splash of cooking liquid, and stir until well combined.
    7. Step 7

      Gently spoon the pasta mixture into bowls and serve topped with the remaining cheese. Season with a sprinkle of sea salt flakes, if desired, and plenty of black pepper.