Cauliflower, Lemon & Wild Garlic Pasta

Cooking time
Serves4 people
Cauliflower, Lemon & Wild Garlic Pasta

Responsibly foraged wild garlic is a springtime treat. It flourishes in shady woods and meadows acroos the uk and the leaves have a fragrant, garlicky flavour that's delicious added to pasta sauces. This riff on a carbonara uses tangy mature cheddar whisked with wild garlic and eggs to make a velevety-smooth sauce for wholewheat spaghetti and nuggets of nutty cualiflower.


  • 100g mature cheddar
  • 50g wild garlic
  • 1 lemon
  • 4 eggs
  • 3 garlic cloves
  • 1 cauliflower
  • 380g wholewheat spaghetti

Prep: 15 mins | Cook: 15 mins

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1. Fill and boil your kettle. Pour the hot water into a large pan and add a good pinch of salt. Pop the pan onto the hob and return to the boil.
2. Coarsely grate the cheddar cheese into a mixing bowl. Finely chop the wild garlic leaves and add them to the bowl. Finely grate in the lemon zest and crack in the eggs. Season with a good pinch of salt and pepper, then whisk to combine with a fork.
3. Peel and thinly slice the garlic cloves. Trim the base and leaves off the cauliflower. Slice the florets into small, bite-sized pieces, then chop the stalk into small chunks.
4. The water in the pan should be boiling by now. Slide the cauliflower and wholewheat spaghetti into the boiling water and simmer for 8–9 mins, till just tender.
5. When the pasta and cauliflower are nearly ready, drizzle 1 tbsp olive oil into a large frying pan amd warm over a medium heat. Add the garlic and cook, stirring frequently, for 1–2 mins, till golden at the edges.
6. Drain the cooked pasta and cauliflower through a sieve held over a heatproof bowl to retain the water. Tip the pasta and caulifower into the pan with the garlic and stir well. Pour in half a mug of the reserved pasta water, then pour in the egg and cheddar mixture. Reduce the heat under the pan to low. Using tongs or a couple of forks, mix everything together to coat the spaghetti in the sauce. Add a trickle more of the cooking water, if necessary, to loosen it. The heat from the spaghetti will lightly cook the egg, coating the pasta in a velvety smooth sauce.
7. Squeeze in a little juice from the lemon and toss together. Taste the sauce and add more salt, pepper or lemon juice, if you think it needs it. Divide the spaghetti and sauce between plates and serve straight away.
8. No Waste, More Taste:
Keep your cauliflower leaves out of the compost – they’re great shredded and stir-fried with garlic, spring onion and ginger as a simple side dish, or sliced and added to stews for the final 5 mins of cooking for an extra burst of green.
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