Ingredients

Method

For the sauce:
• 2 T butter
• sea salt and freshly ground black pepper, to taste
• 1 x 700 g packet Woolworths cauliflower florets
• 1 cup cream
• 1 cup chicken or vegetable stock or water
• 60 g Woolworths grated hard cheese
• a squeeze lemon juice
For the pasta:
• 2 T olive oil
• 1 onion, roughly sliced
• 3 T Woolworths za’atar blend
• 500 g rigatoni, cooked al dente
• Parmesan, grated, for serving (optional)

Method

Ingredients

1. To make the sauce, melt the butter in a large, heavy-based saucepan with a lid. Add the salt and pepper, then add the cauliflower florets, cover and cook for 15 minutes.

2. Once the cauliflower is tender, add the cream and stock, then bring to the boil. Remove from the heat.

3. Blend the sauce until smooth using a stick blender. Stir in the cheese and lemon juice, check the seasoning and add more salt if necessary.

4. Fry the onion in the olive oil until tender, then add half the za’atar and cook for 2 minutes. Toss the sauce through the pasta, top with the za’atar and onions and more Parmesan. Serve hot.

Cook's note: If you have any leftover sauce, pour it over crispy chicken, use it as a replacement for carbonara sauce, or as a luxurious addition to a veggie burger. Replace the rigatoni with macaroni for a more cost-effective option.

Find more pasta recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Nadia Meyer