Creamy Roasted Cauliflower and Leek Pasta

Roasted cauliflower brings golden edges to a creamy leek pasta. Softening the leeks separately gives the sauce a gentle sweetness, while the florets keep their roasted texture.

Ingredients

• 300 g short pasta
• 600 g cauliflower florets
• 2 leeks, washed and sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 150 ml cream
• 60 g grated Parmesan
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Heat oven to 220°C / 425°F. Toss cauliflower florets with one tablespoon oil, half the salt and the pepper. Spread on a large baking tray and roast for 25–30 minutes, turning once, until tender with golden edges.
2. Bring a large pot of water to a boil. Cook pasta according to the package instructions until just tender. Reserve 250 ml cooking water before draining.
3. While the cauliflower roasts, heat the remaining tablespoon oil in a large skillet. Cook the well-washed leeks over medium-low heat for 10–12 minutes until soft, stirring frequently. Add garlic for one minute.
4. Pour in cream, the remaining salt and 100 ml reserved pasta water. Simmer gently for two minutes, then lower the heat and stir in all the Parmesan until melted.
5. Add drained pasta and roasted cauliflower. Toss for one to two minutes, adding a splash more reserved water only if needed, until the sauce coats the pasta. Do not boil hard once the cheese is added.
6. Divide between four bowls and serve straight away. The sauce should cling to the pasta, with golden cauliflower pieces throughout; no extra garnish is needed.
7. Refrigerate within two hours for up to three days. Reheat gently until steaming hot throughout, adding a splash of water to loosen the sauce.

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Dry the cauliflower

Wet florets steam on the tray. Pat them dry and leave space for browning.

Rinse the sliced leeks

Wash away grit between the layers and drain before adding them to the skillet.

Use the pasta water gradually

Start with the measured amount, then loosen only as needed. The finished sauce should coat rather than pool.

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FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Divide between four bowls and serve straight away. The sauce should cling to the pasta, with golden cauliflower pieces throughout; no extra garnish is needed.

How should I store leftovers?

Refrigerate within two hours for up to three days. Reheat gently until steaming hot throughout, adding a splash of water to loosen the sauce.