Cauliflower Cheese Sauce with Fresh Pasta (Edit recipe)

This cauliflower cheese sauce is rich, creamy, and decadent in all the right ways. The fresh pasta lends the perfect chewiness while the toasted garlic breadcrumb toppings add that satisfying crunch. Here's how to make it.

2 hours

30 minutes

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	546
Fat:	27 g
Carbohydrates:	61 g
Protein:	22 g
Cholesterol:	0 g
Sodium:	2077 mg
Fiber:	7 g
Sugars:	7 g
Calculated per serving.

by EXAU Olive Oil

View original recipe

Serves: 4

Ingredients

350 grams 00 Flour
50 grams Semolina Flour, rimacinata
228 Eggs, grams, at room temperature
4 cups Vegetable Broth
4 cups Cauliflower, florets (1 large head)
4 Garlic, large cloves, minced
3 Tbsp Extra Virgin Olive Oil - EXAU Lina, plus more to taste
1 tsp Salt, (or more to taste)
.5 tsp Black Pepper
.5 cup Pecorino Romano, Grated, Grated
1 Garlic, clove, smashed
2 Bread, thick slices of (best if a few days old)
Gochugaru (Korean chili pepper flakes)
Salt, to taste
2-3 Tbsp Extra Virgin Olive Oil - EXAU Lina
Pecorino Romano, Grated for serving, Grated

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Use a kitchen scale to weigh out your ingredients in separate bowls.
Dump the flour into a bowl or onto a clean wooden board. Make a well in the center of the flour and add the eggs. Use a fork or your fingers to gradually mix the flour into the eggs. Mix until a custard-like batter forms in the middle.
Fold in any remaining flour and begin to knead the dough. Stretch it forward with the heel of your hand, then fold it in half and press down. Roll the dough forward and backward a few times, then rotate it 90 degrees. Repeat the stretching, folding, and rolling motion for about 10 minutes, until the dough is smooth and homogenous in color.
Shape the dough into a ball (it's okay if there are a few creases!) and cover. Let rest for at least 30 minutes before shaping.
Roll a 1/4 piece of the dough through the widest setting on your pasta machine. Roll it again through the second widest and the third. Next, take your sheet of dough and fold it over onto itself like a trifold brochure. Roll the “brochure” through the widest setting on your pasta machine again, then again through the second and third setting. Continue rolling the sheet through until you have a 1-mm thick sheet (this is setting 6 on a Marcato Pasta Machine).
Using a pasta wheel or sharp knife, cut the sheet into 1 1/2 -inch squares. Take a single square and wrap it diagonally around a wooden dowel. Place the wooden rod on your board or pasta comb, making sure the pasta is centered, and roll across to form ridges crosswise.
Gently remove the now formed garganelli from the rod and place on a pasta rack or lined baking sheet.
Bring vegetable broth to a boil and add the cauliflower. Simmer until the cauliflower is soft in the center.
Meanwhile, saute the garlic gloves in two tablespoons of olive oil on medium-low heat, just until fragrant. Be careful to not let them burn.
Transfer cauliflower, broth, sauteed garlic, and olive oil to a blender. Blend until smooth and creamy. Season with salt, pepper, and more EVOO, to taste. Transfer the sauce back to the pot or a large pan and add the grated cheese. Stir until melted (place on low heat if you need to).
Tear the bread slices into smaller chunks and place in a food processor. Pulse until coarse crumbs have formed.
In a large frying pan, heat EVOO over medium heat. Add the smashed garlic clove and saute for 1-2 minutes, just until fragrant. Next add the breadcrumbs and chili pepper flakes. Toast the breadcrumbs, stirring every couple of minutes, until golden and crispy. Season with salt, to taste. Remove and discard the garlic clove before using.
Cook the garganelli in a large pot of salted boiling water until done, about 3-5 minutes. Using a slotted spoon, transfer the garganelli directly to the pan with the cauliflower sauce. Gently stir until the pasta is coated in the sauce. Divide among bowls, top with toasted breadcrumbs, a drizzle of EVOO and more grated Pecorino, if desired.