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