PORK, FENNEL + ORANGE MEAT BALLS, GARLICKY TOMATO SAUCE
500g riccioli pasta
1 large cauliflower, core + leaves removed
2 tbsp good quality olive oil
3 cloves garlic, peeled + minced
1 tsp ground cumin
1 tsp garam masala
1 tsp nutmeg
1/2 tsp chilli flakes
Grated parmesan, to serve
Maldon sea salt flakes
Freshly ground black pepper
FOR THE SEASONED FLOUR
100g butter
100g flour
1.5 ltr milk
2 tbsp sour cream
2 tbsp crème fraîche
200g cheddar cheese
Preheat oven to 180˚c/350˚f.
Cut/break cauliflower into florets. Place in a large mixing bowl. Add olive oil, garlic, cumin, garam masala, nutmeg and chilli along with a good seasoning of salt and freshly ground black pepper. Coat the florets really well and evenly.
Turn out onto a large baking tray or 2 and roast in the oven for 20 mins or until starting to soften.
Cook pasta as per packet instructions but drain it 3 mins before it is ready, you don’t want to completely cook the pasta all the way at this stage. Drain and set aside.
Heat butter to a large saucepan. When half melted add the flour and beat vigorously together to form a roux, when combined, turn heat down to low-medium and add the milk in batches whipping firmly with a balloon whisk to form a smooth sauce, add in the sour cream and crème fraîche.
Add a bit more milk if you feel it needs it. It should have a smooth, thickened cream consistency. Add in 100g grated cheddar, mix well. Season to taste with salt and pepper.
Pour cheese sauce over the par-cooked pasta then add in the roasted cauliflower and combine everything together.
Add to a large, deep, buttered baking dish and bake in over for 20-30 mins or until golden brown and bubbling.