SPAGHETTI WITH CRISPY CAULIFLOWER
1 whole cauliflower
2 tbsp of extra virgin olive oil and 1 more for the pasta
Pepper and salt
1 packet of spaghetti pasta
250-300g Grana Padano cheese finely grated or parmigiana
1 tsp chili flakes or to taste (optional)
Set the oven to 200 fan bake. You need the oven hot for this because you want the cauliflower to almost char. Chop cauliflower into the smallest florets possible. They cook more quickly when small and they crisp beautifully becoming breadcrumb like. Toss with olive oil and pepper and salt. Place on a large roasting tray and ensure the cauliflower is not crowded in the tray (use two trays if you must). If they are crowded the florets will steam and you won’t get the beautiful crispiness that this dish relies on. Cook for 30 minutes at least or until very well crisped. You will need to turn them over halfway through cooking to make sure they are evenly browned.
Cook dried pasta according to packet instructions making sure your cooking water is well seasoned. When cooking pasta you should always add enough salt to the water, so it tastes like seawater. The trick is to add a bit then taste then add a bit more etc. That way you won’t over salt.
Drain pasta and add another tbsp of extra virgin olive oil. Tip the cauliflower into the spaghetti while the pasta is still hot and then add the cheese and chili flakes (if using). Incorporate everything gently so that the spaghetti is well coated with both the cauliflower and the cheese.
Garnish with Italian parsley and serve.