Cauliflower Pappardelle with Gorgonzola - Recipes List
Bring a large pot of water to a boil. Salt the water, add florets and cook 5-6 minutes. Remove florets with a slotted spoon or spider to drain. Reserve the cooking water for the pasta. Heat a deep
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Ingredients
- Salt
- 3 cups cauliflower florets, cut into generous bite-size pieces
- 4 tablespoons butter
- 3 cloves garlic, chopped
- 3 shallots, chopped
- White pepper
- 1 cup dry white wine or stock
- 1 cup whole milk or half-and-half
- 8 ounces Gorgonzola Dolce
- 2 tablespoons sage, very thinly sliced
- 1 pound egg pappardelle or fettuccine
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