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🍝 Creamy Spaghetti with Roasted Cauliflower and Crispy Breadcrumbs

538 kcal · 30 min · 4 servings

Creamy Spaghetti with Roasted Cauliflower and Crispy Breadcrumbs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
  2. 2. Thoroughly wash the cauliflower under running water.
  3. 3. Generously remove the hard stalk.
  4. 4. Separate about 30 small florets from the rest of the head.
  5. 5. Place the florets in a bowl.
  6. 6. Toss them with curry powder, oil, and salt.
  7. 7. Spread the seasoned florets onto a baking sheet.
  8. 8. Roast them in the preheated oven for about 25 minutes.
  9. 9. Coarsely chop the remaining cauliflower and the stalk.
  10. 10. Bring about 2 liters of salted water to a boil in a pot.
  11. 11. Add the coarse cauliflower to the boiling water.
  12. 12. Cook the cauliflower for 10 to 12 minutes.
  13. 13. Melt the butter in a pan over medium heat.
  14. 14. Toast the breadcrumbs in the butter for about 4 minutes until golden brown.
  15. 15. Remove the pan from the heat.
  16. 16. Set the pan with the breadcrumbs aside.
  17. 17. Wash the parsley thoroughly.
  18. 18. Shake the parsley dry.
  19. 19. Remove the thick stems from the parsley.
  20. 20. Place the parsley in a tall container suitable for an immersion blender.
  21. 21. Lift the cooked cauliflower out of the water using a slotted spoon.
  22. 22. Add the cauliflower to the parsley in the container.
  23. 23. Add 2 to 3 ladles of cooking water to the container.
  24. 24. Add the cream cheese to the container.
  25. 25. Puree the mixture until creamy using an immersion blender.
  26. 26. Add more cooking water if necessary to achieve the desired consistency.
  27. 27. Season the sauce with salt and pepper to taste.
  28. 28. Bring the cooking water in the pot back to a boil.
  29. 29. Cook the spaghetti for about 9 minutes until al dente.
  30. 30. Drain the spaghetti in a colander.
  31. 31. Return the drained spaghetti to the pot.
  32. 32. Mix the spaghetti thoroughly with the cauliflower-parsley sauce.
  33. 33. Plate the spaghetti.
  34. 34. Take the roasted cauliflower florets out of the oven.
  35. 35. Place the florets on top of the plated spaghetti.
  36. 36. Garnish the dish with the crispy buttered breadcrumbs.

Nutrition per serving