Spaghetti with roasted cauliflower

Luisa, author of Cooking with my Carmela , brings us a pasta recipe that you will love: spaghetti with roasted cauliflower, a great way to complement a pasta dish that will become a regular recipe at home!

At home, pasta is one of the dishes that is definitely prepared every week. A well-seasoned and well-complemented pasta dish is the most complete dish. From spaghetti with pesto to baked macaroni... Who doesn't like pasta?

Pasta with vegetables is not a new discovery and it is certainly worth keeping in mind, because it is a very delicious dish . For today's recipe we have incorporated a vegetable that not everyone likes, poor cauliflower.

One of the features of this recipe is the roasting of the vegetables : roasted cauliflower gives today's dish a very special touch, you will 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 your weekly menu.

KitchenAid P2 kettle , WMF kitchen scale , Pallarès carbon steel knife , T&G acacia wood board , Le Creuset Evolution round cocotte and Nezumi ceramic plate by Tokyo Design Studio .

Ingredients (for two people)

• 250gr of cauliflower
• 200gr of spaghetti
• 3 cloves of garlic
• 2 tablespoons of butter
• 50gr of grated parmesan cheese, if you like it more you can add it
• 2 slices of toasted bread
• 1 tablespoon toasted sesame seeds
• 1/2 cup of pasta cooking water
• Oil , salt and pepper

Preparation

1. Preheat the oven to 180ºC.
2. In an oven-safe pan or tray (like a Le Creuset skillet ), place the cauliflower cut into pieces with three cloves of garlic, peeled and cut in half. Drizzle with a little oil . Season with salt and pepper and place in the oven together with a heat-resistant container filled with water, this way the vegetables will not dry out as much, for about 30 minutes.
3. Meanwhile, heat a pot of water for the pasta. When the water in the pot comes to a boil*, add the pasta and boil for about 10 minutes or as indicated on the package. When draining, reserve half a glass of the cooking water.
4. 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.
5. Once our pasta is ready, mix it with the roasted cauliflower. Add the other tablespoon of butter and stir until it dissolves.
6. Finally, add the half glass of water that we had reserved so that it is not so dry, and add the mixture of cheese, bread, sesame and parmesan (from point 4).
7. Remove and ready to serve.

*To speed up the process of heating the water, instead of heating it in the pot, I usually pour already boiling water, preheated in a kettle or teapot .

KitchenAid P2 kettle , WMF kitchen scale , Le Creuset skillet and Le Creuset Evolution round cocotte .