Creamy Cauliflower & Walnut Spaghetti

14
Ingredients

20m
Prep Time

30m
Cook Time

50m
Ready In

Recipe: #30576

October 08, 2018

Categories: Walnut, Spaghetti, Cauliflower, Italian, Oven Roast, No Eggs, Italian Dinner, more

recipe by:
ImPat

"From one of our national supermarkets free monthly magazine June 2018."

Original is 4 servings

Metric US

I've Tried It

Nutritional

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

Step 1

Preheat oven to 180C and line 2 baking trays with baking paper.

Step 2

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.

Step 3

Turn the cauliflower mixture and add the walnuts to the tray and roast for 10 minutes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.