Cauliflower And 'Nduja Rigatoni: A Sophie Wyburd Recipe

Sophie Wyburd is a cook, recipe developer, presenter and co-host of the 'I'll Have What She's Having' podcast.' We caught up with Sophie to discuss the social value of food and hosting, springtime and her hit agony-aunt podcast ‘I’ll Have What She's Having'. She also shares her delicious recipe, a cauliflower and 'nduja rigatoni, perfect for both mid-week affairs and cozy Friday nights alike.

SERVES: 3

INGREDIENTS

• 1⁄2 cauliflower
• 1⁄2 onion
• 3 cloves of garlic
• 1⁄2 small bunch of parsley
• 2 tbsp ‘nduja
• 1 tbsp creme fraiche
• 50g pecorino
• 1⁄2 lemon
• 300g rigatoni
• Salt, pepper, and olive oil

DIRECTIONS

1. Heat your oven to 180°C.

2. Cut your cauliflower florets and stalks into even-sized pieces. Put them in a baking tray, and drizzle them with 2 tbsp of olive oil. Roast your cauliflower for 30 minutes, tossing part way through so it gets evenly caramelized.

3. Finely slice your onion. Heat a small saucepan over medium heat with 3 tbsp olive oil, then add your onion. Cook it for 20 minutes until softened, adding a splash of water occasionally if it looks like it is sticking. Finely chop your garlic whilst it cooks, as well as your parsley.

4. Add your ‘nduja and finely chopped garlic, then cook for 2 minutes until the fat has rendered out of the ‘nduja.

5. Add your cauliflower and ‘nduja-y onions to a blender, along with your creme fraiche. Whizz it to a puree, adding as much water as you need to make it smooth.

6. Bring a large pan of water to a boil, then season it generously with salt. Add your rigatoni, and cook it until it is al dente.

7. Add your cauliflower sauce to a saute pan, and grate in your pecorino. When your pasta is cooked, add a splash of the cooking water to your sauce, then lift in the rigatoni with a slotted spoon. Mix it to combine, adding more pasta water if needed to get each pasta totally coated in glossy sauce.

8. Squeeze in your lemon juice and add your chopped parsley. Spoon it onto plates and serve it up.