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    Crunchy cauliflower pasta

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    Crunchy cauliflower pasta

    Vegetarian Ready in 30 minutes or less

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 150g essential Waitrose Dried Spaghetti
    • 300g Cauliflower, broken into medium-size florets
    • 3 tbsp Olive oil
    • 1 Large clove garlic, finely chopped
    • 50g White breadcrumbs
    • 25g Hazelnuts, roughly chopped
    • 25g Raisins
    • 4 Sprigs fresh thyme, leaves only


    1. Cook the spaghetti in a large pan of boiling salted water for 5 minutes. Add the cauliflower and cook for a further 5–7 minutes, until tender.
    2. Meanwhile, heat the oil in a frying pan and add the garlic, breadcrumbs, hazelnuts, raisins and thyme. Cook for 3-4 minutes, stirring often, until golden and crisp. Remove from the heat and set aside.
    3. Drain the spaghetti and cauliflower and return to the pan. Fold through the crumb mixture and season to taste. Serve straightaway.

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    Cook's tips

    Leftover ciabatta makes ideal crunchy crumbs for this recipe. You could also use broccoli instead of cauliflower, as an alternative.


    Average user rating

    4 stars