Creamy cauliflower pasta with pecorino breadcrumbs
This recipe is wonderful for many reasons: A whole head of cauliflower caramelises in a skillet before being simmered with cream, black pepper, pecorino cheese and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing. It’s all very dreamy. But really, it’s the pecorino breadcrumbs we’re here for, and that’s okay – they’re magnificent. A crunchy, oily, salty vehicle for more cheese and much-needed texture, they’re the ideal finish to a saucy pasta such as this, but don’t stop there. Use them as tiny croutons to finish a Caesar salad or scatter them over the top of a pot of saucy beans. Once they’re in your life, you’ll never want to be without them.
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