Cabbage Tagliatelle with Asparagus and Roasted Cauliflower
Appreciating ingredients is what we are about here at Whealfood.
We have enjoyed the introduction of Asparagus in our recipes since it came into season in April. Its been a lovely gift that we have savoured and loved using. Asparagus is now going out of season. As vegetables go out of season, new ones come in. That’s what I love about eating seasonal , the larder is transient and forever changing. When new ingredients arrive they open up a whole new realm of recipes . You also really get to know the ingredients that you cook with as they are more of a treasured commodity. The fact that the ingredients grow and live in the same seasons as you do gives you a better connection and feeling of satisfaction in using them.
I thought that I would try experimenting using strips of cabbage as tagliatelle in this recipe , lightly cooked in butter until al-dente. It worked really well and is a healthy alternative for pasta, if you haven’t tried it then I would recommend it as its quick and easy. I made a cauliflower cheese a few weeks back that is the inspiration for the sauce in this recipe. Roasted cauliflower cheese is the best, luxurious and moreish . I use fried bacon to add a depth of flavour to the sauce but you can leave it out if you wish.
Cabbage Tagliatelle with asparagus and roasted Cauliflower
Take the Cauliflower and cut into small florets. Put in an oven tray and place into the oven on medium heat. Cook until the florets are browned which should take about 20 mins.
Take the Spring Cabbage and cut into long strips so that they resemble the same shape as Tagliatelle. Heat a knob of butter in a frying pan, add salt and gently fry the cabbage until soft with a bit of al dente . Remove from the pan and set aside for later.
Slice the Bacon in to cubes, dice the onion and finely chop the garlic. Gently fry together in a frying pan until cooked. Do not let the onions burn. Once cooked remove from the pan but keep the oil in the pan.
We now need to make a roux .In the same pan as the bacon was cooked, take your butter and melt it down on a low heat . In a separate pan warm some milk with an onion in it, salt and some wet garlic. Once simmered turn off the heat. In the same pan as the bacon fat ,add the flour and on a low heat stir the flour around so that it mixes with the butter, bringing it all together. Cook on a low heat until the flour is cooked through. Slowly add the milk and with a whisk stir in the milk. Keep on adding the milk and whisking until the sauce has come together and is velvety. You want a nice consistency so add more milk if the sauce is too thick. Once this has been done add the cheese and mix into the sauce.
Blanche the Asparagus until tender
Add the asparagus, cabbage and bacon and onions to the sauce and stir. Then mix in the parsley to finish. Salt to taste.
This recipe is amazingly simple and quick to make. You can leave the bacon out if you wish and add different fresh herbs to play around with the fresh flavours. Its a mix of all those great comforting tastes. The buttery cabbage, and cauliflower cheese go perfectly with the asparagus that adds that bit of sweetness to the dish. The Roasted cauliflower adds another dimension of flavour as you get a light charred flavour from it that adds more depth of flavour. If you really wanted to get indulgent you could also add some creme fresh to the sauce. The leafy cabbage works well as a pasta replacement as it holds its shape and keeps al dente , adding another great texture to the dish. The sauce also clings to the cabbage nicely and most importantly it tastes great.
I hope you enjoy the recipe and please feel free to ask any questions.