Creamy Cauliflower Cheese Spaghetti
Ingredients: frozen cauliflower, leek, bread, garlic, mixed nuts · 30 min cook time · 550kcal · $2.80
Ingredients
bag frozen cauliflower, 1piece leek, slice bread, 2clove garlic, 20g mixed nuts, to taste salt and pepper, splash olive oil, 1pinch dried thyme, 400ml semi-skimmed milk, 1tablespoon plain flour, 300g spaghetti, 100g cheddar cheese
Instructions
1. Place frozen cauliflower and the white part of a washed leek into a bowl and microwave for 10 minutes to semi-cook.
2. Make breadcrumbs by slicing fresh or stale bread in both directions with a knife.
3. Fry some garlic, green leek parts, breadcrumbs, and mixed nuts in a pan with oil, salt, and pepper until golden and crispy.
4. In another pan with olive oil, fry a slice of garlic, dried thyme, and salt. Add the softened leeks and cauliflower.
5. Mix a tablespoon of plain flour with a small amount of cold milk until dissolved, then pour it into the pan with the rest of the milk to create a white sauce. Mash with a potato masher.
6. Boil 300 grams of spaghetti in salted water until done.
7. Add cheddar cheese and a splash of starchy pasta water to the sauce, then use a hand blender to make it super smooth.
8. Toss the spaghetti into the creamy sauce, transfer to a platter, and top with the crispy garlic breadcrumb and nut mixture.
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