Spaghetti with Cauliflower Cream and Chorizo
Spaghetti with cauliflower cream and chorizo is a delicious and comforting dish, perfect for an easy and quick meal. The cauliflower cream provides a smooth and
Spaghetti with cauliflower cream and chorizo is a delicious and comforting dish, perfect for an easy and quick meal. The cauliflower cream provides a smooth and light texture, while the chorizo adds a spicy and indulgent touch.
Time
1 h. =
20 min. +
40 min.
Utensils
1 sauce pan1 frying pan1 blender1 paint brush1 vegetable peeler
Ingredients for 4 parts
- 1 c. à c. black pepper
- 20 ml. cream
- 50 g. Parmesan
- 60 g. pine nuts
- 10 ml. semi-skimmed milk
- 2 c. à c. noix de muscade en poudre
- 1 cauliflower
- 20 ml. hazelnut
- 1 c. à c. paprika
- 1 c. à c. flower salt
- 400 g. spaghetti
- 150 g. chorizo
Steps
- Cut the cauliflower into small florets.
- Reserve 4 nice florets and place the rest in a pot with the stems.
- Add the cream, milk, and nutmeg, then cook over low heat for 15 to 20 minutes.
- Blend finely using a blender.
- Add the parmesan and mix well.
- Using a mandoline, thinly slice the reserved cauliflower florets.
- Mix the hazelnut oil with the reserved smoked paprika and brush the cauliflower slices.
- Season with fleur de sel and freshly ground pepper, then let marinate for the rest of the recipe.
- Slice the chorizo into thin slices and cook for 2 minutes on each side in a pan over medium heat.
- Toast the pine nuts in the chorizo fat and set aside.
- Bring a pot of salted water to a boil and cook the spaghetti according to package instructions.
- Drain the pasta and mix with the cauliflower cream.
- Divide the spaghetti into 4 plates, add the chorizo slices, marinated cauliflower slices, and toasted pine nuts.
- Serve immediately.