Hey, guys. I know I’ve been a bit absent lately. Lots of changes flying around. And, uh, no, I’m not pregnant. I hope to share more soon, but for now, I want to share this roasted cauliflower spaghetti with chorizo and breadcrumbs.

It’s unbelievably delicious, and my current cold weather comfort food right now. I get that pasta is probably not crowning anyone’s New Year’s Resolutions list, but, honestly, I just want to plateau somewhere between skinny and fat, so I’m ready to go.


You’d also be surprised how far this dish can go. I make a big batch of the roasted cauliflower, breadcrumbs and chorizo for the pasta and then use the leftovers in salads, eggs, congee — everything. For an even faster weeknight meal, just use regular, untoasted breadcrumbs.

Eat up.

Roasted Cauliflower Spaghetti
Roasted Cauliflower Spaghetti
Roasted Cauliflower Spaghetti
Roasted Cauliflower Spaghetti
Roasted Cauliflower Spaghetti
Roasted Cauliflower Spaghetti
Roasted Cauliflower Spaghetti
Roasted Cauliflower Spaghetti
Roasted Cauliflower Spaghetti
Roasted Cauliflower Spaghetti

Recipe Breakdown

The best-roasted cauliflower is tender and browned. This is not a time for subtlety. Ruthlessly roast them with high-heat (think 500°F), until they start to char and the exteriors are caramelized. Then, get them the hell out of the oven before they turn to mush. The whole thing should take about 20 minutes.

Roasted Cauliflower Spaghetti

Adapted from Sprouted Kitchen
Serves 4

Cauliflower Spaghetti

  • 1 head of cauliflower, cut into small florets
  • 4 Tbsp extra virgin olive oil, divided
  • 1/2 tsp smoked paprika
  • A few grates of fresh nutmeg
  • 1/2 lb [227 g] fresh Mexican chorizo
  • 1/2 lb [227 g] spaghetti
  • 2 Tbsp crème fraîche
  • 1 Tbsp unsalted butter
  • zest of one lemon
  • 1/4 cup [22 g] finely grated grated parmesan cheese, divided
  • 1/2 cup [15 g] fresh parsley, chopped
  • 1 Tbsp fresh oregano, chopped
  • Kosher sea salt and black pepper, to taste

Garlic Breadcrumbs

  • 2 Tbsp unsalted butter
  • 1 cup fresh breadcrumbs (from day old bread)
  • 1 clove garlic, minced
  • Kosher sea salt and black pepper, to taste

Steps

Pre-heat ove to 500°F.

Toss the cauliflower pieces with 3 Tbsp oil, 1/2 tsp paprika, a few grates of fresh nutmeg, and 1 tsp salt and 1/2 tsp pepper on a rimmed baking sheet. Roast until browned and tender, flipping once during cooking, about 20 minutes. Set aside to cool.

While the cauliflower roasts, heat the remaining 1 Tbsp oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add the chorizo cooking, stirring and tossing frequently, until the chorizo starts sizzling and becomes well-browned, about 15 minutes. Set aside to cool.

Make the breadcrumbs. In a medium skillet over medium heat, melt the butter. Add the breadcrumbs, garlic, and sautée until crisp, about 2 minutes. Season with salt and pepper. Set aside to cool.

Cook the pasta al dente in a large pot according to the instructions. Drain the pasta, reserving 1/3 cup of the pasta water. Put the spaghetti back into the pot with 1/4 cup of the pasta water, crème fraîche, butter, half the parmesan, and lemon zest and toss until the sauce thickens and evenly coats the pasta. Add more pasta water to loosen, if needed.

Add in the cauliflower, chorizo and half of the fresh herbs and toss again. Serve with a sprinkle of breadcrumbs, more parmesan, the rest of the fresh herbs, and a pinch of flaky sea salt and freshly cracked pepper.

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