Whole Cauliflower Spaghetti
Recipe / Naomi Sherman
One of my absolute favourite ways to use up cauliflower, this is a flavourful take on a classic dish.
Serves: 4
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)
1. Preheat oven to 200°C and line a large baking tray.
2. 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.
3. 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.
4. 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.
5. Add remaining olive oil and the panko crumbs and mix well to combine.
6. 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.
7. Tip into a bowl, stir through the parsley and set aside for a garnish.
8. Roughly chop the leftover cauliflower, leaves, stalk and all, then add to a saucepan or frying pan
