Spaghetti with roasted cauliflower
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
Preparation
- Heat the oven to 180ºC.
- 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.
- 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.
- 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.
- Once our pasta is ready, mix with the roasted cauliflower. Add the other tablespoon of butter and stir until it dissolves.
- 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).
- 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 .