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Firstly, make the crumb. Heat a medium frypan over medium / high heat. Add olive oil,
breadcrumbs and cauliflower leaves. Season with salt and pepper. Sauté until golden and
crunchy. Set aside.
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Heat a medium heavy based saucepan over medium heat. Add olive oil, leek, celery and garlic
and sauté until softened.
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Add cauliflower and stock, season with salt and white pepper and simmer until cauliflower is tender.
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Add nutritional yeast and milk and process in a blender until smooth. Taste and adjust seasoning, adding more nutritional yeast if necessary - it should taste cheesy.
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Meanwhile, in a pot of boiling salted water, cook as per packet directions. Reserve a little of the pasta water.
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Return the cooked pasta to the pasta pot and pour over the cauliflower sauce, stirring to coat
the pasta and adding reserved pasta water if required to loosen the sauce.
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Serve pasta with crumb sprinkled over the top and extra cracked pepper.