Spaghetti with Cauliflower Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (spahetti)
- 25 g butter
- 25 g parmesan cheese
- Pepper, freshly ground black
- 50 g butter
- 2 cloves garlic, crushed
- 4 tablespoon parsley, fresh, chopped
- 1 cauliflower, cut into small florets
- 50 grams flour
- 200 ml vegetable stock
- 250 ml milk
- Salt and pepper, black, freshly ground
- 150 g cheddar cheese, rated, plus cheese to sprinkle on
Print Recipe
Pin Recipe Instructions
- Boil the spaghetti in a large saucepan with salted water and a dash of olive oil. Drain the pasta and return it to the pot.
- Add 25g butter, 25g parmesan and pepper. Cover the pot and keep it warm.
- For the sauce, heat the remaining butter in a large pan and fry the garlic and parsley for about 2 minutes. Now add the cauliflower and cook covered for about 8 minutes. Stir in the flour and gradually add the vegetable stock and milk, stirring constantly. Bring the sauce to the boil until it thickens. Season with salt and pepper and stir in the grated cheddar until the cheese has melted. Good Appetite!
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