Cauliflower Spaghetti

To serve 4-6 people.

INGREDIENTS

Spaghetti - 500g

Cauliflower - 1 large Cauli

Garlic - 2-3 cloves

Parmesan - as much as required

Butter - 1 Tbsp

Milk - 1-2 pints

 INSTRUCTIONS

1. Start by removing the green leaves from the Cauliflower, and cutting it up into chunky pieces.

2. Then, dice up 2-3 cloves of Garlic.

3. Add a splash of Olive Oil to a pan, add the Cauliflower, and fry until you have some nice golden brown colour, and a touch of charring.

4. Season the Cauliflower, be generous with the black Pepper, and add the Garlic, and a generous knob of Butter.

5. Sweat off the Garlic for 2-3 minutes, then add enough Milk to just about cover the Cauliflower*

*usually between 1-2 pints, but it depends on the size of the Cauliflower

6. Very gently poach the Cauliflower in the Milk for around 5 minutes, on a low heat.

7. Next, pour the Cauliflower into a blender, along with the Milk, and blitz until smooth.

8. Pour the Sauce out into a bowl ready to use, and place a saucepan of Water on a high heat.

9. Season the Water generously*

*you need the pasta water to be as salty as the sea

10. Add the Spaghetti, and cook for 2 minutes less than the cooking time on the packet.

11. Once the Pasta is el dente, add it to a frying pan, along with a splash of the Pasta cooking water.

12. Add a few spoons of the Sauce and stir together so the Spaghetti is coated in Sauce.

13. Add the Pasta to a plate, finish with a grating of Parmesan, a few twists of black Pepper, and serve.

Enjoy