Luisa, author of Cooking with my Carmela , brings us a pasta recipe that you are going to 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 complemented and well seasoned pasta dish is very complete. From spaghetti with pesto to baked macaroni... Who doesn't like pasta?

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

A characteristic of this recipe is that of roasting the vegetables : the roasted cauliflower gives today's dish a very special touch, you will like it.

If you want your children to eat vegetables, incorporating it into the pasta is a good option, I encourage you to include this recipe in the weekly menu.

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

Ingredients (for two people)

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


  1. Heat the oven to 180ºC.
  2. In a tray or skillet suitable for the oven ( Le Creuset skillet type), place the cauliflower cut into pieces with three peeled garlic cloves and cut in half. Spray with a little oil . Season with salt and pepper and place in the oven together with a heat-resistant pot filled with water, in this way the vegetables will not dry out so much, for about 30 minutes.
  3. Meanwhile, put a pot to heat 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 directed on the package. When draining, reserve half a glass of cooking water.
  4. In a bowl , mix the grated cheese, together with the crumbled slices of toasted bread and the sesame seeds, mix everything well together with one of the tablespoons of butter, and reserve.
  5. Once our pasta is ready, mix 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. Stir 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 .

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

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