Tagliatelle with Cauliflower Cream | Velvety Autumn Pasta

Clean the cauliflower, remove the stalk, and cut the florets into coarse pieces. Peel the garlic cloves and crush lightly. Rinse the lemon with hot water, finely grate some zest, and squeeze out 1 tbsp of juice. Coarsely chop the hazelnuts and toast them in a dry pan over medium heat for 2–3 minutes until fragrant and golden brown. Then set aside on a plate to cool.

Heat 15 ml of olive oil in a pot, briefly sauté the garlic, and add the cauliflower florets. Pour in the hot vegetable broth, lightly salt, cover, and gently simmer over medium heat for about 10–12 minutes until the cauliflower is buttery soft.

Meanwhile, bring a large pot of well-salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Before draining, make sure to scoop out and set aside about 100 ml of starchy pasta water.