We love this dinner recipe for Spaghetti with Roasted Cauliflower, Walnuts and Blue Cheese
250 g cauliflower head
about 30 ml olive oil
1/3 cup finely grated parmesan cheese
salt and pepper
250 ml chicken stock (or vegetable stock)
250 ml cream
100 g blue cheese
500 g spaghetti
50 g walnuts, roughly chopped and toasted in a dry pan
Pre-heat your oven to 200 C.
Cut the cauliflower head into small florets (about the size of your thumb or smaller), then sprinkle with parmesan cheese and season lightly with salt and pepper. Roast in the oven for 15 minutes or until the cauliflower start to turn golden brown on the edges.
Remove the roasted cauliflower from the oven, then place half of it in a medium-sized mixing bowl. Add the hot stock, then blend with a stick blender until you get a smooth soup-like consistency. If the mixture is too thick, add more stock or water, then mix again. Set aside.
In a small saucepan, heat the cream to boiling point. Crumble the blue cheese into the hot cream, then turn down the heat to very low and stir until melted. Now add the smooth cauliflower puree and stir well. Set aside.
Bring a large pot of salted water to the boil, then cook the spaghetti for about 7-8 minutes until al dente. Drain, then coat well with the sauce (I like to toss it in the warm pasta-cooking pot).
Dish up the sauce-coated spaghetti, then top with the remaining roasted florets and some roasted chopped walnuts. Serve immediately.
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe. Styling – Nicola Pretorius and Tasha Seccombe.