cauliflower & hazelnut carbonara

needs

• 1 large cauliflower (about 700g), cut into small florets
• 1 tbsp olive oil
• small bunch thyme, leaves picked
• 100g hazelnuts, roughly chopped
• 350g penne
• 100g parmesan (or vegetarian alternative), grated
• 2 eggs, beaten
• 2 tbsp double cream
• small pack parsley, chopped

steps

1. heat oven to 200C.
2. toss the cauliflower with oil, thyme, and seasoning.
3. spread out on a large baking tray.
4. roast for 15-20 minutes, until starting to soften & caramelize.
5. sprinkle the hazelnuts over the cauliflower
6. cook for another 5 minutes, untill the nuts are lightly toasted and the cauliflower is cooked through.
7. cook the pasta as normal.
8. drain the pasta, separating & keeping the water.
9. mix the cauliflower & hazelnuts to the pasta.
10. stir in the parmesan, egg, cream, parsley, and 1tbsp of the cooking water.
11. if the sauce is too thick, add more cooking water.