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Cauliflower cheese and pepper spaghetti
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Cauliflower cheese and pepper spaghetti
Recipe by Ed Smith
Relish the comforting flavours of this cauliflower cheese and pepper spaghetti, on the table in 25 minutes!
Serves: 2
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
683Kcal
Fat
34gr
Saturates
21gr
Carbs
65gr
Sugars
9gr
Fibre
8gr
Protein
25gr
Salt
1gr
Ed Smith
Ed Smith is the food writer behind award-winning blog rocketandsquash.com.
See more of Ed Smith’s recipes
Ed Smith
Ed Smith is the food writer behind award-winning blog rocketandsquash.com.
See more of Ed Smith’s recipes
Ingredients
- 1 small cauliflower with leaves (about 500g)
- 150g spaghetti
- 60g salted butter
- 1 tbsp freshly ground black pepper
- 50g Parmesan, or vegetarian alternative, finely grated
Step by step
-
Bring a large pan of salted water to the boil. Trim the leaves from the cauliflower; discard only the gnarly outer leaves. Cut the cauliflower into small florets, and stem into similar sized pieces.
-
Cook the spaghetti in the water according to the pack instructions. At the same time, put a frying pan over a medium-high heat. Add 20g butter; when it starts frothing, tip in the cauliflower florets and stems and cook for 8-10 minutes on a medium- high heat until golden, stirring occasionally.
-
When the spaghetti is 1 minute away from being done, add the thicker cauliflower leaves into the pasta water. Add the remaining butter, 6 tablespoons of pasta water and black pepper to the cauliflower pan. Stir to form a sauce.
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Drain the spaghetti and leaves, reserving a little more of the cooking water. Return them to the pan, sprinkle the Parmesan over the top; add the florets and thinner cauliflower leaves, making sure the cauliflower is well distributed. Add a spoon or two of cooking water if necessary. Leave the pasta to relax into its sauce for 1 minute before serving in warmed bowls.