Cauliflower Spaghetti Recipe

Zero-Waste Cauliflower Spaghetti Recipe

One of the absolute best ways to use up cauliflower is to bake it and use in a variety of dishes. This vegetarian cauliflower spaghetti recipe is a flavourful take on a classic dish – what’s not to love?!

Zero-Waste Cauliflower Spaghetti Recipe

By: Naomi Sherman

This vegetarian cauliflower spaghetti is a flavourful take on a classic dish, with no waste and minimal clean-up required.


Servings

4

Prep time

Cook time

Recipe

Vegetarian


Ingredients

  • 1 whole cauliflower, leaves removed & set aside
  • 2 tbsp olive oil
  • Salt & pepper, to taste
  • 4 tbsp finely grated parmesan
  • 2 cloves garlic, peeled
  • 75g panko breadcrumbs
  • 1 tbsp parsley, finely chopped
  • 300mL pouring cream
  • 100mL vegetable stock
  • 1 leek, white & pale green parts only, sliced
  • 100g cheddar, grated
  • 500g packet of spaghetti
  • 1 tbsp fresh thyme leaves (optional)

Method


  • Preheat oven to 200ºC and line a large baking tray.
  • Cut the florets from the stem of your cauliflower and then slice them into slices, about 1cm thick, and lay them flat on the baking tray. Set aside all the cauliflower off-cuts.
  • Drizzle the slices with 1 tbsp olive oil and season with salt and pepper before sprinkling each steak with half the parmesan. Roast until golden and cooked through, approx. 25–30 mins, turning halfway and sprinkling with the remaining parmesan.
  • Meanwhile, place the garlic in a small food processor bowl and tear in the leaves of the cauliflower. Blend to a fine crumb then tip into a small mixing bowl.
  • Add remaining olive oil and the panko crumbs and mix well to combine.
  • Add the mixture into a large non-stick frying pan over medium heat and cook until golden and crisp, stirring occasionally and being careful not to burn.
  • Tip into a bowl, stir through the parsley and set aside for a garnish.
  • Roughly chop the leftover cauliflower, leaves, stalk and all, then add to a saucepan or frying pan with a lid.
  • Add in the cream, stock and leek. Bring just to the boil, then reduce the heat to low, cover and simmer.
  • When soft, use a stick mixer to blend until smooth. Grate in the cheese and stir until it melts. Season to taste.
  • Cook the pasta according to the packet instructions and drain, reserving ½ cup of the cooking water.
  • Stir the water through the cauliflower sauce, half at a time, until the sauce is creamy and silky.
  • Add the pasta and toss through until well-coated.
  • Top with slices of the cheesy cauliflower florets and a generous serving of the savoury crumb for flavoursome crunch.
  • Garnish with a scattering of fresh thyme to serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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