Creamy Cauliflower & Walnut Spaghetti
October 08, 2018
"From one of our national supermarkets free monthly magazine June 2018."
- Serving Size: 1 (573 g)
- Calories 1281.6
- Total Fat - 73.3 g
- Saturated Fat - 24.6 g
- Cholesterol - 412.3 mg
- Sodium - 654.4 mg
- Total Carbohydrate - 115.5 g
- Dietary Fiber - 6.2 g
- Sugars - 4.9 g
- Protein - 54.4 g
- Calcium - 327.6 mg
- Iron - 10.3 mg
- Vitamin C - 97.6 mg
- Thiamin - 0.9 mg
Preheat oven to 180C and line 2 baking trays with baking paper.
Combine the cauliflower florets, reserved cauliflower leaves, chilli flakes, dried oregano and 1/4 cup (60ml) of the oil in a bowl and season and then arrange in a single layer on 1 lined tray and roast for 20 minutes.
Turn the cauliflower mixture and add the walnuts to the tray and roast for 10 minutes.
Meanwhile, process bread in a food processor until coarse crumbs form and place on remaining lined tray and sprinkle with onion salt and roast with the cauliflower mixture for 7 minutes or until crumbs are golden and the cauliflower tender.
While cauliflower is roasting, cook the spaghetti in a saucepan of boiling water for 9 minutes or until al dente and drain, reserving 2 tablespoons of the cooking liquid.
Heat the remaining oil in a large frying pan over medium heat and cook the garlic, stirring, for 2 minutes or until golden and then add chicken and cook, stirring occasionally, for 5 minutes or until golden brown and then add cream and bring to a simmer and cook for 4 to 5 minutes or until mixture reduces by one-third.
Remove from the heat and add parsley, lemon zest and half the parmesan and stir to combine and the add the spaghetti and reserve cooking liquid and toss to combine.
Divide among serving bowls and sprinkle with breadcrumbs and remaining parmesan
Tips & Variations
No special items needed.