Cauliflower and Hazelnut Strozzapreti with Gorgonzola

gourmettraveller.com.au

MaggieH

2 tbsp olive oil

300 gm cauliflower, cut into florets and thinly sliced (about ½ head)

400 gm dried strozzapreti or other short pasta

40 gm butter, diced

40 gm plain flour

600 ml pouring cream

300 ml milk

120 gm pecorino, finely grated, plus extra for scattering

3 tsp coarsely chopped thyme, plus extra to serve

Pinch of finely grated nutmeg

60 gm Gorgonzola piccante, crumbled, plus extra to serve

40 gm coarsely chopped roasted hazelnuts

Directions at gourmettraveller.com.au

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