Serves 4 very generously (1 HEB and 1 HEA per serving)
1 medium onion
2 cloves garlic
1 chicken/vegetable stock cube
1 packet short pasta (500g)
4 slices nimble white bread (HEB)
100g parmesan cheese (HEA)
2 tablespoons olive oil (HEB)
Fresh chopped parsley
Salt & pepper
First dry out the bread in a low oven and blitz in a food processor.
Soften the onions and garlic in 1 tbsp olive oil, add the cauliflower and sautee for 5 minutes. Season with salt & pepper, add stock cube and about 2 cups of water. Simmer until cauliflower is soft and water has evaporated. Mash the cauliflower a bit so you don't have too many big chunks.
While the cauliflower is cooking bring the pasta to the boil. When cooked add to the cauliflower and stir in the grated parmesan.
In another pan brown the breadcrumbs in the remaining olive oil until toasted and fragrant. Add the lemon zest and parsley and stir well. If you have a few spare syns, a couple of tablespoons of pine nuts wouldn't go amis!
To serve, fill your late with winter greens or rocket and spoon the pasta over it. Sprinkle with the breadcrumb mix and eat! Its very filling!!! Probably better as a weekend lunch with a light dinner to follow.