Cauliflower Cheddar Sauce with Spaghetti and herby Breadcrumbs

The idea is a recipe from Jamie Oliver. I saw a clip on the internet, but did not write anything down. I just remembered the basic ingredients and the steps. I used my Thermomix. That made it easy with all the blitzed up pieces. I added different spices to spruce up the sauce. Only salt and pepper seamed a bit boring.

This is a vegetarian dish and I did not miss any meat in the sauce. The breadcrumb topping with its good amount of garlic is the winner of this dish. I will put that in my list for food to add to lots of dishes.

It is a good meal to prepare for a larger group of people. Take a whole head of cauliflower and enough Cheddar cheese and everybody will be stuffed.

Recipe for 2:

200 g spaghetti

350 g cauliflower, 1 red onion, 400 ml whole milk

Nutmeg, dried wild garlic leaves, smoked paprika, Shimishi Togarashi, pepper, smoked sea salt, a couple of drops of Chipotle Tabasco

100 g Cheddar  Cheese

1 egg

4 small slices of sourdough bread, 1 Chinese single bulb of garlic, green leaves of cauliflower, 3 stalks of parsley, 2 tbsp olive oil, 1 tbsp butter, salt and pepper

Blend everything for the breadcrumbs and toss it in a pan with oil and butter. Brown on medium high heat up to 10 min. Set aside to cool down.

Blitz cauliflower and onion and pour into the boiling milk. Cook until the veggies are soft.

Use a heat proof blender and shred the cheese. Pour the milk mix over it and blend.

Add the seasonings and the egg and blend again.

Cook the pasta. Mix the pasta with the cheese sauce and add the breadcrumbs on top.