Creamy Cauliflower Cheese Spaghetti
Ingredients: frozen cauliflower, leek, bread, mixed nuts, garlic · 30 min cook time · 620kcal · ₩12,900
Ingredients
200g frozen cauliflower, 1to taste leek, 1slice bread, 20g mixed nuts, 2cloves garlic, 2tbsp olive oil, pinch salt, pinch pepper, 1pinch dried thyme, 400ml semi-skimmed milk, 1tbsp plain flour, 300g spaghetti, 100g cheddar cheese
Instructions
1. Put frozen cauliflower and the white part of a washed leek into a bowl. Microwave for 10 minutes to semi-cook.
2. Make breadcrumbs by slicing fresh or stale bread with a knife both ways.
3. In a pan with oil, fry garlic, leek pieces, breadcrumbs, and mixed nuts with salt and pepper to create a crispy garlic breadcrumb sprinkle.
4. In a separate pan, add a little olive oil and sliced garlic. Add a pinch of dried thyme and the partially cooked leeks.
5. Pour in 300 ml of semi-skimmed milk to poach. Mix 100 ml of cold milk with plain flour, then pour into the pan to thicken the white sauce.
6. Boil 300g of spaghetti in salted water.
7. Add cheddar cheese to the white sauce and use a potato masher or hand blender to make it super smooth.
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