Roast cauliflower spaghetti
Course: Main Course
Cooking Time: 30 mins
- Serves 41 head cauliflower
- 4 tbsp olive oil
- Salt and pepper
- Scrape of nutmeg or pinch of chilli flakes
- A couple of knobs of butter
- 3 cloves garlic, peeled and crushed
- Splash white wine
- Basil leaves
- 250-300g whole-wheat spaghetti
- 50g hazelnuts, lightly toasted
- Hard goat’s cheese or Pecorino to garnish (optional)
Preheat your oven to 200 degrees/gas 6. Cut the cauliflower into florets, give them a little rinse and shake off excess water (you don’t want them steaming). Put them into a roasting tin, sprinkle with half the olive oil and season with salt, pepper, nutmeg or chilli. Roast for 20-30 minutes. You want a little char and crunch. Don’t fret about turning your oven up full blast and tweaking cooking times. You can toast your hazelnuts while your oven is preheating – but keep an eye on them. They won’t take kindly to a temperature of 200 degrees, so catch the oven on the way up.
Meanwhile, heat up the butter, add the garlic and then the white wine and roughly chopped basil. Season and set aside. Cook your spaghetti in a large pot of boiling water, drain, then add the two tablespoons of olive oil and mix with a pasta spoon or tongs so the oil coats the spaghetti. Season with some salt and pepper. Put it back in the big saucepan and add the butter sauce and roasted cauliflower and toss. Spoon into bowls, and top with the hazelnuts and some grated cheese.