Creamy Chorizo, Cauliflower & Parmesan Penne

• Meanwhile, cut cauliflower into small florets. • Cut mild chorizo into 1cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chorizo and cook until browned, 4-5 minutes. Transfer to a plate. • Return large frying pan to high heat with a good drizzle of olive oil. • Add cauliflower and cook, tossing, until softened, 6-8 minutes. • Reduce heat to medium, then add the butter, garlic & herb seasoning and the cracked black pepper, and cook, tossing, until fragrant 1 minute. • Add the longlife cream, and simmer, until slightly thickened, 1-2 minutes.

• Add cooked pasta, cooked chorizo, baby spinach leaves, half of the grated Parmesan cheese and the reserved pasta water, tossing well to combine. Season to taste.