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Squid linguine with creamy cauliflower and Parmesan sauce

If you are entertaining this weekend and need to serve up a dish that will make an impression with minimal effort, give our squid linguine a try. And be prepared for everyone to go mad over our Parmesan pasta sauce!


1 packet squid ink pasta
1 cauliflower head
Olive oil
Salt and black pepper
1 tbsp butter
1 clove garlic, crushed
1 onion, finely chopped
1 cup cream
100g Parmesan
100g macadamia or hazelnuts, roasted

1. Preheat the oven to 180°C.
2. Boil the pasta until al dente, then drizzle with olive oil. Set aside.
3. Break the cauliflower into smaller florets, drizzle with oil and season well. Roast for 15–20 minutes, until slightly golden.
4. Melt butter in a frying pan over medium heat. Add garlic and onion. Fry until soft, about 6–8 minutes.
5. Add the cream and half of the cauliflower, then blend the sauce until smooth. Cook for a further 2 minutes.
6. Serve on the squid linguine and top with the remaining cauliflower, Parmesan and roasted nuts.

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