November: Spelt Spaghetti with Roasted Cauliflower and Fried Breadcrumbs

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In late autumn, the market is full of this hearty winter vegetable that goes very well in pasta dishes and focaccia and can also make a distinctive salad, perhaps along with other winter produce. Cauliflower is perhaps the vegetable that is least often found as the star of a dish, so it is high time to make it as such.

50 minutes

4 persons


  • 500 g spelt spaghetti
  • 2 garlic cloves
  • 1 head of cauliflower
  • 1 small dry chilli
  • 1 tsp grated lemon peel
  • salt and pepper
  • 100 ml olive oil (to be used in two parts)
  • 2 large handfuls fresh breadcrumbs
  • sprig of parsley

Heat the oven to 180°C. Separate the cauliflower into individual florets and toss into a roasting tin. Drizzle with two tablespoons of olive oil and season with salt and pepper. Mix well and arrange in a single layer inside the tin. Place the tin in the oven and cook until golden brown (give the tin a shake after 15 minutes. The cauliflower will be ready in 25 minutes or less).
In the meantime, put a large pot of water on to boil. Once the water is boiling, add the salt, then throw in the spaghetti. Cook according to the instructions on the packet. Heat the remaining oil in a frying pan. Add the chopped garlic and crushed chili (without seeds). As soon as the aroma is released, add the grated lemon peel and breadcrumbs. Fry until golden brown, stirring constantly.

Drain the spaghetti once it is cooked, reserving 100 ml of the cooking water. Take half the fried breadcrumbs from the pan and put to one side. Add the spaghetti to the pan, mix well and add a tablespoon or two of the cooking water. Now add the roast cauliflower. Before serving, sprinkle with the remaining breadcrumbs and plenty of freshly chopped parsley.


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