Cauliflower Tortellini with Cauliflower Pesto | Underground Cookery School

Ingredients

• ½ Large Cauliflower broken into florets
• 125g Mascarpone
• Juice of ½ Lemon, Zest of 1 Lemon
• 2 Egg Yolks
• 50g Parmesan
• Salt and Pepper
• 100g ’00’ Pasta Flour
• 1 Medium Egg
• Pinch of salt
• 30g Grated Parmesan Cheese
• ½ Clove of garlic, thinly sliced
• Sunflower oil, for frying
• 200ml Olive oil
• 80g cauliflower florets, very small
• ½ tsp of thyme, finely chopped
• Maldon Sea Salt
• Grated Parmesan
• 12 small Cauliflower florets
• 50g Butter