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Creamy cauliflower orecchiette
|1||large||head cauliflower, cut into small florets|
|½||cup (125mL)||chicken stock, plus ½ cup (250mL), extra|
|375||g||orecchiette pasta 22|
|1||tbsp||extra virgin olive oil|
|1||(150g)||medium brown onion, chopped finely|
|300||ml||CARNATION Lite Cooking Cream|
|1/3||cup (25g)||grated parmesan|
|Fresh flat-leaf parsley, chopped, to serve|
Preheat oven to 200°C/180°C fan forced. Line a baking tray with non-stick paper, arrange slices of prosciutto in single layer; bake 10 minutes or until crisp; cool; break into pieces and set aside.
Boil, stem or microwave cauliflower until just tender; drain well; divide cauliflower into two equal portions, cover and keep warm one portion. Blend or process remaining portion with chicken stock until a smooth puree forms.
Cook the pasta according to packet instructions; drain and keep warm.
Heat oil in a large, deep frying pan over medium-high heat. Add onion and garlic; cook, stirring, for 5 minutes or until softened. Add cauliflower purée and reserved florets, extra stock and CARNATION Lite Cooking Cream. Stir to combine. Season well with salt and pepper. Add pasta, parmesan and parsley; toss gently to combine; fold through rocket; serve topped with crispy prosciutto
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