½ cube Massel salt-reduced chicken-style stock powder
250 ml (1 cup) boiling water
500 g cauliflower, cut into large florets
½ leek, thickly sliced
1 garlic clove, crushed
1 tsp extra virgin olive oil
2 tbsp fresh rosemary leaves
1 tbsp drained baby capers
150 g fresh linguine or gluten-free pasta
1 tsp cornflour or gluten-free cornflour
80 g (⅓ cup) Philadelphia light cooking cream
5 g finely grated Parmesan
freshly ground black pepper
- Preheat oven to 200°C (fan-forced). Line a medium roasting pan with baking paper. Combine stock cube and boiling water in a jug. Put cauliflower, leek, garlic, oil and rosemary leaves in the roasting pan. Pour 125ml (½ cup) of the stock over cauliflower. Cover with foil and roast for 30 minutes. Uncover cooked cauliflower and sprinkle with capers. Spray with cooking spray and roast for a further 10 minutes.
- Meanwhile, bring a medium saucepan of water to the boil. Add linguine and cook for 3-4 minutes or until pasta is just tender. Drain and return to pan.
- Combine cornflour, cream and remaining stock in a small bowl. Add cream sauce to the pasta. Cook, tossing, for 2 minutes or until heated through and sauce thickens slightly. Spoon in roasted cauliflower mixture and toss to combine.
- Divide pasta between two shallow serving bowls. Top with parmesan and pepper. Serve.