How to Cook Cauliflower and Cheese Spaghetti with jamie oliver

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining creaminess.

spaghetti

🥗Healthier: whole wheat spaghetti

💰Cheaper: pasta

Whole wheat spaghetti adds fiber.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is dairy-free and lighter.

Put frozen cauliflower and chopped leek in a bowl and microwave for 10 minutes.

Make breadcrumbs from fresh or stale bread by slicing it into small pieces.

Fry garlic in olive oil until fragrant.

Add the green part of the leek and breadcrumbs to the pan and fry until crispy.

Season with salt and pepper.

In a separate pan, heat olive oil and add sliced garlic and dried thyme.

Add the partially cooked leeks and cauliflower to the pan.

In a bowl, mix 100ml of milk with 1 tablespoon of flour to create a slurry.

Add the slurry to the pan with the remaining 400ml of milk and cook until thickened using a potato masher.

Cook 300 grams of spaghetti in salted boiling water until al dente.

Blend the cheese into the sauce until smooth.

Combine the cooked spaghetti with the cheese sauce and mix well.

Serve the pasta topped with crispy garlic breadcrumbs and additional cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens