Adam Liaw’s cauliflower and ricotta spaghetti
Getting some good browning on the cauliflower – even to the point where it looks a little burnt – is key to developing the savoury characteristics of this wonderful vegetable.
Ingredients
500g spaghetti
¼ cup olive oil
¼ cauliflower, finely chopped into very small florets
salt and black pepper, to season
375g smooth ricotta
100g grated parmesan, plus extra to serve
zest and juice of ½ lemon
2 tbsp finely shredded parsley
Method
Step 1
Bring a large pot of salted water to the boil for the pasta and add the spaghetti. Heat a large frypan over medium heat and add the oil. Add the cauliflower and season well with salt. Fry, stirring occasionally, until well browned. Turn off the heat but leave the cauliflower in the hot pan.
Step 2
When the spaghetti is al dente, add it to the cauliflower with about ½ a cup of the pasta water. Add the ricotta, parmesan, lemon zest and juice and parsley and toss everything together until the ricotta and parmesan form a creamy sauce. Season well with black pepper, then serve with extra parmesan.
Adam’s tip: The reason vegetarian pastas work so well for meat-eaters is usually cheese. Meat and cheese are high in umami – savoury tastes that help us feel satisfied. With a non-meat cheesy pasta, those umami tastes remain.
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- Quick & easy
- Cauliflower
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- Main course
- Comfort food
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- Midweek dinner
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
