Silky Cauliflower Fettuccine

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, crushed
• 2 1/4 lbs cauliflower, cut into florets
• 3 cups chicken stock
• 1/2 cup fresh breadcrumbs
• 1 slice bacon, finely chopped
• 14 oz fettuccine
• 2 tbsp butter, chopped
• 2 tbsp fresh marjoram leaves

1. Preheat the oven to 350u0b0F. Line a baking pan with parchment paper.
2. Heat 1 tbsp of the oil in a medium saucepan on high heat. Saute onion and garlic 3-4 mins, until tender.
3. Add 3/4 of the cauliflower and stock. Bring to a boil. Reduce heat to medium and simmer 10-15 mins. Drain, reserving 1 1/3 cups of the cooking liquid with the cauliflower.
4. Meanwhile, crumble remaining cauliflower florets into small pieces into a medium bowl. Add the breadcrumbs, bacon and remaining 1 tbsp oil. Mix well and spread on prepared pan. Bake 12-15 mins, until crisp and golden. Set aside.
5. Cook pasta in a large saucepan of boiling salted water according to package directions. Drain well and return to saucepan.
6. Puree cauliflower mixture with an immersion blender or food processor until smooth. Stir in butter and season to taste. Add to pasta; toss to coat well.
7. Serve pasta sprinkled with breadcrumb mixture and marjoram leaves.

olive oil, onion, garlic, cauliflower, chicken stock, fresh breadcrumbs, bacon, fettuccine, butter, marjoram leaves

Taken from recipes-plus.com/api/v2.0/recipes/23195 (may not work)