Roasted Cauliflower with Creamy Garlic Spaghetti, a recipe by the Bard of Bat Yam, Poet Laureate of Zion, Stephen Darori

This Roasted Cauliflower with Creamy Garlic Spaghetti is an elegant yet simple vegetarian pasta dinner. Perfect for entertaining or meatless Monday.



Roasting the cauliflower in the oven turns something plain into something super special. The edges caramelize, the flavour sweetens and the texture is beautifully yielding without a hint of soggy. Roasted Cauliflower will please vegetarians and carnivores alike. Who knew cauliflower could be so delicious.

The creamy garlic and thyme sauce comes together quickly and coats each strand of pasta with a silky creamy sauce that only uses 2/3 cup of cream for 4 people. You get decadent and elegant without the excessive calories.



We used spaghetti today but any long pasta will work with this dish. If you prefer a smaller shape than something flat like a farfalle/bow-tie pasta would work too.

Avoid tubular pasta or shells as they will fill up with the creamy sauce and you might find there isn’t enough sauce to coat everything beautifully.


Serving Suggestions:

Side: Swerve the bread and instead go for a crisp bright salad to balance the creamy sauce. Dress baby kale leaves with a lemon and olive oil dressing.

Wine: To cut through the creamy sauce pick an unoaked chardonnay or a dry pinot gris. For the red wine lovers something light like a Barbera d’Asti or a Merlot will work with the garlic and cream.


Buon Appetito
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Roasted Cauliflower with Creamy Garlic Spaghetti


This Roasted Cauliflower with Creamy Garlic Spaghetti is an elegant yet simple vegetarian pasta dinner. Perfect for entertaining or meatless Monday.

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients

For the Cauliflower
1 head cauliflower
2 tbsp extra-virgin olive oil
1/2 tsp thyme leaves
salt and freshly-ground black pepper

For the Pasta
11 oz dried spaghetti (320g)
1 tbsp butter
1 tsp olive oil
4 garlic cloves
2/3 cup heavy cream (See notes)
1/2 tsp thyme leaves
1/2 teaspoon salt
black pepper

Instructions

1. Preheat you oven to 400º F/200ºC.
2. Line a large baking tray with parchment paper.
3. Remove the outer leaves of the cauliflower and cut the florets into large bite sized chunks.
4. Lay the cauliflower out in a single layer and drizzle over the EVOO. Season generously with salt and pepper and roast in the oven for 25 minutes until tender and caramelized on the edges. Remove from the oven and set aside until needed.
5. Bring a large pot of water to boil and then add a good amount of salt.
6. Add the spaghetti and cook until al dente. (usually around 1 minute less than the packet suggests)
7. Meanwhile, peel and finely slice the garlic.
8. Heat the butter and olive oil in a deep fry pan over low high heat.
9. Add the garlic and sauté for 2 minutes (don't let them colour).
10. Add the cream and bring to boil.
11. Add in the thyme leaves, salt and pepper, then turn heat down to low and simmer for 3 minutes.
12. Before draining the pasta, scoop a mugs worth of pasta water out and keep to one side.
13. After reserving the cooking water drain the pasta in a colander.
14. Transfer the pasta and ¼ cup of reserved pasta water into the pan with the sauce.
15. Add more cooking water if needed.
16. Stir in the roasted cauliflower and serve with grated parmesan and thyme leaves.