Cauliflower Cheese Pasta with Crunchy Garlicky Breadcrumbs

40 mins
Serves 1
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Directions

  1. 1Prepare the crunchy breadcrumbs: put a pan on the heat, kiss it with some oil.
  2. 2Prepare the crunchy breadcrumbs: put a pan on the heat, kiss it with some oil.
  3. 3Prepare the crunchy breadcrumbs: put a pan on the heat, kiss it with some oil.
  4. 4Take the cauliflower outer leaves, put a little pinch of salt on them, and fry them to make culinary veggie crisps.
  5. 5Take the cauliflower outer leaves, put a little pinch of salt on them, and fry them to make culinary veggie crisps.
  6. 6Take the cauliflower outer leaves, put a little pinch of salt on them, and fry them to make culinary veggie crisps.
  7. 7Finely chop or grate two big fat cloves of garlic.
  8. 8Finely chop or grate two big fat cloves of garlic.
  9. 9Finely chop or grate two big fat cloves of garlic.
  10. 10Add the garlic to the pan to scent the oil, then add the fried cauliflower leaves and two handfuls of breadcrumbs.
  11. 11Add the garlic to the pan to scent the oil, then add the fried cauliflower leaves and two handfuls of breadcrumbs.
  12. 12Add the garlic to the pan to scent the oil, then add the fried cauliflower leaves and two handfuls of breadcrumbs.
  13. 13Fry the breadcrumbs for 10-15 minutes until golden and crisp.
  14. 14Fry the breadcrumbs for 10-15 minutes until golden and crisp.
  15. 15Fry the breadcrumbs for 10-15 minutes until golden and crisp.
  16. 16Make the creamy cauliflower sauce: slice 400g of cauliflower into little bits.
  17. 17Make the creamy cauliflower sauce: slice 400g of cauliflower into little bits.
  18. 18Make the creamy cauliflower sauce: slice 400g of cauliflower into little bits.
  19. 19In a pan, put 400ml of milk and add the sliced cauliflower.
  20. 20In a pan, put 400ml of milk and add the sliced cauliflower.
  21. 21In a pan, put 400ml of milk and add the sliced cauliflower.
  22. 22Slice one onion and add it to the pan with the cauliflower and milk.
  23. 23Slice one onion and add it to the pan with the cauliflower and milk.
  24. 24Slice one onion and add it to the pan with the cauliflower and milk.
  25. 25Add a pinch of salt, put the lid on, and simmer for 10-15 minutes until the cauliflower is tender.
  26. 26Add a pinch of salt, put the lid on, and simmer for 10-15 minutes until the cauliflower is tender.
  27. 27Add a pinch of salt, put the lid on, and simmer for 10-15 minutes until the cauliflower is tender.
  28. 28Cook 300g of spaghetti in seasoned water according to packet instructions (about 10-12 minutes), cooking it al dente.
  29. 29Cook 300g of spaghetti in seasoned water according to packet instructions (about 10-12 minutes), cooking it al dente.
  30. 30Cook 300g of spaghetti in seasoned water according to packet instructions (about 10-12 minutes), cooking it al dente.
  31. 31Once the sauce is cooked, liquidize the cauliflower and onions from the pan.
  32. 32Once the sauce is cooked, liquidize the cauliflower and onions from the pan.
  33. 33Once the sauce is cooked, liquidize the cauliflower and onions from the pan.
  34. 34Add 70g of cheddar cheese to the liquidized sauce and blend until smooth.
  35. 35Add 70g of cheddar cheese to the liquidized sauce and blend until smooth.
  36. 36Add 70g of cheddar cheese to the liquidized sauce and blend until smooth.
  37. 37Tumble the cooked spaghetti into the cauliflower cheese sauce.
  38. 38Tumble the cooked spaghetti into the cauliflower cheese sauce.
  39. 39Tumble the cooked spaghetti into the cauliflower cheese sauce.
  40. 40Add a little bit of the starchy pasta water to adjust the consistency of the sauce if it's too thick.
  41. 41Add a little bit of the starchy pasta water to adjust the consistency of the sauce if it's too thick.
  42. 42Add a little bit of the starchy pasta water to adjust the consistency of the sauce if it's too thick.
  43. 43Serve the pasta with the crunchy garlicky breadcrumbs on top.
  44. 44Serve the pasta with the crunchy garlicky breadcrumbs on top.
  45. 45Serve the pasta with the crunchy garlicky breadcrumbs on top.

Ingredients

  • cauliflower outer leaves
  • cauliflower outer leaves
  • cauliflower outer leaves
  • oil
  • oil
  • oil
  • pinch salt
  • pinch salt
  • pinch salt
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 handfuls breadcrumbs
  • 2 handfuls breadcrumbs
  • 2 handfuls breadcrumbs
  • 400 g cauliflower
  • 400 g cauliflower
  • 400 g cauliflower
  • 400 ml milk
  • 400 ml milk
  • 400 ml milk
  • 1 onion
  • 1 onion
  • 1 onion
  • 300 g spaghetti
  • 300 g spaghetti
  • 300 g spaghetti
  • 70 g cheddar cheese
  • 70 g cheddar cheese
  • 70 g cheddar cheese

Equipment

panliquidiserpotato masherstick blendercolander

Tips

  • Use cauliflower outer leaves and stale bread to reduce waste and add flavor.
  • Fry breadcrumbs with garlic and cauliflower leaves for 10-15 minutes until golden and crisp to make pangrattato.
  • Cook cauliflower and onion in milk for 10-15 minutes until tender.
  • When liquidizing the sauce, you can use a potato masher for a rustic sauce or a stick blender for smoothness.
  • Slightly undercook the pasta (al dente).
  • Save some starchy pasta water to adjust the consistency of the sauce.