Prep time 10 min
Cook time 25 min
Serves 6
Nutritional information per serving
Weight 362 g
Energy 1916 cal
Protein 19.6 g
Total Fat 16.6 g
Saturated Fat 8 g
Carbs 53.4 g
Sugars 6.8 g
Sodium 761 mg
Fibre 6.8 g
Calcium 110 mg
Nutritional information per 100g
Weight 100 g
Energy 530 cal
Protein 5.4 g
Total Fat 4.6 g
Saturated Fat 2.2 g
Carbs 14.8 g
Sugars 1.9 g
Sodium 210 mg
Fibre 1.9 g
Calcium 30 mg


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  1. Preheat oven to 200°C/180°C fan forced. Line a baking tray with non-stick paper, arrange slices of prosciutto in single layer; bake 10 minutes or until crisp; cool; break into pieces and set aside.

  2. Boil, steam or microwave cauliflower until just tender; drain well; divide into two equal portions, cover and keep warm one portion. Blend or process the remaining portion with chicken stock until a smooth puree forms.

  3. Cook the pasta according to packet instructions; drain and keep warm.

  4. Heat oil in a large, deep frying pan over medium-high heat. Add onion and garlic; cook, stirring, for 5 minutes or until softened. Add cauliflower purée and reserved florets, extra stock and NESTLÉ CARNATION Lite Cooking Cream. Stir to combine.  Add pasta, parmesan and parsley; toss gently to combine; fold through rocket; serve topped with crispy prosciutto

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