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  • Caitlin Anderson

    Spaghetti with Cauliflower and Speck Serves 4 This is more of a guide than an exact recipe so go nuts with it. Use your favourite pasta, add more or less cauliflower/speck, go crazy with garlic or chilli if that’s your thing, make it more citrusy, change up the herbs (chives maybe?) or use a different cheese. Play with it however you wish :) Ingredients 400g dried spaghetti 1/2 head of cauliflower, cut into small florets 30g butter 2 Tbl of olive oil 250g speck, rind removed and cut into batons 4 cloves of garlic, finely chopped (depends on your garlic tolerance level) 1 small red chilli, deseeded finely chopped 1/4 cup of white wine Zest of one lemon 1 Tbl lemon juice Flat-leaf parsley Parmesan Method Cook pasta in plenty of boiling salted water and drain, reserving about 1/4 cup of the pasta water. Add a splash of olive oil to the pasta and toss to coat to prevent from sticking together while you prepare the rest of the ingredients. In a large pan, melt the butter over medium-high heat until foamy then throw in the cauliflower florets. Season with a little sea salt and sauté until cauliflower is cooked and toasty brown and caramelised (about 10 minutes). Remove the cauliflower and set aside. Heat the oil in the same pan over medium heat then fry the speck until browned. Throw in the garlic and chilli and cook until the garlic is lightly browned. Deglaze pan with the wine and cook until wine is mostly reduced then add the zest, lemon juice and cooked cauliflower. Add in the cooked pasta and toss well to coat in the sauce adding the reserved pasta water bit by bit for lubrication if you need it. Season to taste with sea salt and freshly cracked black pepper and remove from heat. Roughly chop up as much parsley as you like then toss through the pasta. Grate some parmesan over, put your feet up then greedily tuck in (directly from the pan if you feel so inclined).

  • Kathryn Hensley

    Spaghetti with Golden Cauliflower & Speck | Citrus and Candy | More foodie lusciousness here:

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