Roasted cauliflower, bacon & chilli pasta

Roasted cauliflower, bacon & chilli pasta

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(6 ratings)

Ready in 20-30 minutes


Serves 4
An economical and extra tasty flavour combination

Nutrition and extra info


  • kcal562
  • fat18g
  • saturates4g
  • carbs82g
  • sugars0g
  • fibre6g
  • protein23g
  • salt1.06g
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  • 1 medium cauliflower, cut into small florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 tbsp olive oil, plus extra for drizzling

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 rashers streaky bacon, cut into large pieces
  • ½ tsp chilli powder
  • 400g tagliatelle
  • 200g tub cherry tomatoes
  • handful basil leaves, roughly torn

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  1. Heat oven to 200C/fan 180C/gas 6. Steam the cauliflower for 4 mins until just cooked, then set aside. Heat the olive oil in a shallow casserole dish or flameproof roasting dish. Add the bacon and chilli powder and cook over a medium heat for 2-3 mins until the fat starts to run. Stir the cauliflower florets in with the bacon, then cook in the oven for 10-15 mins until the cauliflower has soaked up the chilli oil and is starting to brown.

  2. While the cauliflower is roasting, cook the tagliatelle in boiling water according to pack instructions. Stir the cherry tomatoes in with the cauliflower, return to the oven and cook for about 2 mins until the tomatoes begin to soften.

  3. Drain the tagliatelle, return to the pan, then mix in the bacon, cauliflower, tomatoes and half the basil. Serve the pasta drizzled with a little olive oil and scattered with the remaining basil.

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Comments (10)

lizleicester's picture

I left out the pasta (!) and used fresh coriander instead of basil and this made a delicious meal for 2.

karencraig's picture

Loved it. Tried it as a change to normal pasta dishes, and we weren't expecting much. Just using the rest of the cauliflower to freeze another batch! But did do as recommended by others and used a tin of tomatoes rather than just cherry tomatoes

jeanettees's picture

Go with the other suggestions of adding fresh chilli, garlic and most of a tin of tinned tomatoes. Waitrose's own brand of chilli powder has a killer punch and I kept a pinch of that. Delicious and so easy. Converts cauliflower-sceptics in my family.

raincloud_'s picture

The chilli added so much flavour and really made the dish. I had to add quite a bit of oil so that it wasn't so dry though.

kelicula's picture

I really enjoyed the different flavors of this dish. Made a few additions to it....added garlic, fresh chili and instead of cherry tomatoes, I used canned tomatoes about a half a tin, so there was a bit of sauce to mop up with some bread. I also grated some cheese on top. Absolutely delicious!

beclam's picture

I would never have put cauliflower in pasta but i was pleasantly suprised. Will definatley be making this again!

katycooks's picture

Well, after reading the rather mixed reviews on this one, I was a little dubious, but I went ahead anyway. It was actually very tasty indeed. BUT there is no doubt it needs some kind of sauce. I added a good dollop of creme fraiche. (I'm really not a fan of pouring olive oil over things - yes I know, I'm a food philistine!) I also used a fresh chilli instead of powder, and smoked bacon. The steamed cauliflower stayed nice and crunchy and absorbed the flavours of the bacon and chilli very nicely. With the tomatoes, fresh basil and fresh ground pepper as well, I thought there was plenty of flavour.

pennyk's picture

this really was a quick and easy supper and tasted delicious

patto4795's picture

At first glance this recipe didn't look all that appealing, but after trying it, all i can say is blooming delicious!

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