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Pasta with Cauliflower and Pancetta

Pasta with Cauliflower and Pancetta


  • 500 g cauliflower florets - about 1/2 a medium sized cauliflower
  • 2 tbls olive oil
  • 2 garlic cloves , finely chopped
  • a big handful of fresh parsley; chopped
  • 1 tbls tomato paste
  • 3-4 pieces of pancetta; chopped
  • 250 g long shaped pasta - such as penne , fusilli, etc
  • salt/pepper
  • shaved parmesan to serve


  • Bring a large pot of salted water to the boil. Add the cauliflower florets and cook until tender; about 5 - 10 minutes. Using a slotted spoon, transfer the florets to a bowl; reserving the water. Cook the pasta according to the packet instructions in the reserved water
  • Heat the olive oil in a frying pan, add the garlic, half the parsley, then the pancetta and brown lightly. Add cooked cauliflower. Dilute the tomato pasta with 1/4 cup of water and add to the the frying pan, stir to combine. Add the cooked pasta, season well with salt and pepper and add the remaining parsley, stir to combine
  • Add to plates and top with shavings of parmesan and a drizzle of olive oil


Easily serves 3 people
Adapted from Twelve, A Tuscan Cookbook by Tessa Kiros