Luisa, author of Cocinando con mi Carmela, brings us a pasta recipe you're going to love: spaghetti with roasted cauliflower, a great way to complement a pasta dish that will become a household favorite!
At home, pasta is one of the dishes that is definitely made every week. A well-complemented and well-seasoned pasta dish is very satisfying. From pesto spaghetti to baked macaroni... who doesn't like pasta?
Pasta with vegetables is nothing new and is definitely worth keeping in mind, because it's an incredibly tasty dish. For today's recipe we've included a vegetable that not everyone likes, poor cauliflower.
One characteristic of this recipe is roasting the vegetable: roasted cauliflower gives today's dish a very special touch, you'll like it.
If you want your children to eat vegetables, adding them to pasta is a good option; I encourage you to include this recipe in the weekly menu.
Hervidor de agua P2 KitchenAid, WMF kitchen scale, Pallarès carbon steel knife, T&G acacia wooden board, Le Creuset Evolution round casserole and Nezumi ceramic plate by Tokyo Design Studio.
Ingredients (for two people)
- 250gr of cauliflower
- 200gr of spaghetti
- 3 garlic cloves
- 2 tablespoons of butter
- 50gr of grated Parmesan cheese, if you like more you can add it
- 2 slices of toasted bread
- 1 tablespoon of toasted sesame seeds
- 1/2 cup of the pasta cooking water
- Oil, salt and pepper
Preparation
- Preheat the oven to 180ºC.
- In a tray or ovenproof skillet (type Le Creuset skillet), place the cauliflower cut into pieces with three garlic cloves peeled and cut in half. Drizzle with a little oil. Season with salt and pepper and put in the oven along with a heatproof container filled with water; this way the vegetable won't dry out as much, for about 30 minutes.
- Meanwhile, put a pot to heat water for the pasta. When the pot's water reaches a boil* add the pasta and cook about 10 minutes or as the package indicates. When draining, reserve half a cup of the cooking water.
- In a bowl mix the grated cheese, along with the crumbled toasted bread slices and the sesame seeds; mix everything well with one of the tablespoons of butter, and set aside.
- Once our pasta is ready, mix with the roasted cauliflower. Add the other tablespoon of butter and stir until it melts.
- Finally, add the half cup of water we reserved so it isn't so dry, and add the mixture of bread, sesame and Parmesan (from step 4).
- Stir and it's ready to serve.
*To speed up heating the water, instead of heating it in the pot I usually pour already boiling water, preheated in a kettle or teapot.
Hervidor de agua P2 KitchenAid, WMF kitchen scale, Le Creuset skillet pan and Le Creuset Evolution round casserole.
