The print had barely dried on Domini Kemp`s recipe in last Saturday`s Irish Times, before I`d a fine head of cauliflower in my hot little claw. She wanted me to roast it and I could barely wait to try it.
Caulis are a much neglected veg in the Chook House. There is hope for Teen girl, but alas, it will take the urgings of a better woman to convert her brothers. No problem. That meant, when I`d get to try this recipe, there`d be all the more for me. Greed is good . At least when it comes to scoffing cauliflower.
Confession: I replaced the basil with parsley, as that was all I had to hand. No whole wheat spag in the Chook House either. I made do with ordinary
Boast: I actually had a splash of wine left, after last Friday`s and Saturday`s adventures with a dubious white.
So here it is then. I give you…
Roast Cauliflower Spaghetti
- 1 head cauliflower
- 4 tbsp olive oil
- Salt and pepper
- Scrape of nutmeg or pinch of chilli flakes
- A couple of knobs of butter
- 3 cloves garlic, peeled and crushed
- Splash white wine
- Basil leaves
- 250-300g whole-wheat spaghetti
- 50g hazelnuts, lightly toasted
- Hard goat’s cheese or Pecorino to garnish (optional)
Preheat your oven to 200 degrees/gas 6. Cut the cauliflower into florets, give them a little rinse and shake off excess water (you don’t want them steaming). Put them into a roasting tin, sprinkle with half the olive oil and season with salt, pepper, nutmeg or chilli. Roast for 20-30 minutes. You want a little char and crunch. Don’t fret about turning your oven up full blast and tweaking cooking times. You can toast your hazelnuts while your oven is preheating – but keep an eye on them. They won’t take kindly to a temperature of 200 degrees, so catch the oven on the way up.
Meanwhile, heat up the butter, add the garlic and then the white wine and roughly chopped basil. Season and set aside. Cook your spaghetti in a large pot of boiling water, drain, then add the two tablespoons of olive oil and mix with a pasta spoon or tongs so the oil coats the spaghetti. Season with some salt and pepper. Put it back in the big saucepan and add the butter sauce and roasted cauliflower and toss. Spoon into bowls, and top with the hazelnuts and some grated cheese.
More Chook Notes:
I roasted the hazelnuts in a frying pan because I`ve a predilection for burning things so I could keep a better eye on them that way.And I checked and tossed the cauliflower, as Domini suggested, just to make sure they were roasting nicely.
I really enjoyed the combination of flavours in this dish and am looking forward to seeing how it copes with reheating for lunch at work today. The garlic should keep my colleagues at bay too.
Five Chook Stars then, for this very useful recipe.