Spaghetti with Fragrant Cauliflower Cream.
I created this dish thinking of my little nephews and everyone who doesn’t like cauliflower.
I had to mask it in something that didn’t remind them of the taste or especially the smell of cauliflower, and above all, that it was light and digestible.
So I “allied” with my Sicilian herbs, with scents that bring freshness and lightness to every dish. What’s fresher among my herbs than bay leaves, lemon thyme, and wild fennel as kitchen allies? All combined with cow’s milk ricotta, which, unlike sheep’s milk ricotta, doesn’t overpower, adding creaminess and delicacy to this dish.
It should be considered a complete dish. You will first find the recipe with traditional cooking and then the one with the Bimby.
p.s. If you can’t find wild fennel, watch this tutorial and I will explain how to preserve it. Click here

These recipes are designed for you:

Cost: Very cheap
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Gas Barbecue
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

330.18 Kcal

calories per serving

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Energy 330.18 (Kcal)
Carbohydrates 35.82 (g) of which sugars 5.27 (g)
Proteins 14.82 (g)
Fat 15.83 (g) of which saturated 4.88 (g)of which unsaturated 2.29 (g)
Fibers 7.14 (g)
Sodium 1,245.12 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

10.5 oz green cauliflower
5.3 oz spaghetti (number 7)
3.5 oz ricotta
to taste lemon thyme
1 tbsp wild fennel
0.7 oz extra virgin olive oil
to taste salt
2 leaves bay leaf
to taste pepper

Tools

Here’s what we need to make

Pot
Strainer / Colander
Blender / Mixer

Preparation of Spaghetti with Fragrant Cauliflower Cream

Traditional cooking

First, bring some water to a boil, add bay leaves, and a pinch of salt. In the meantime…
Remove excess leaves from the cauliflower, take the amount you need and rinse it thoroughly under running water.
When the water boils, add the cauliflower florets, cover halfway with the lid, and cook for 10 minutes.
Then remove the cauliflower from the pot, but don’t discard the water, because we’ll cook the spaghetti in it.
Put the cauliflower, extra virgin olive oil, ricotta, wild fennel, and the leaves from 2 sprigs of lemon thyme in the blender. Blend into a smooth cream.
Cook the pasta in the same water used for the cauliflower, and drain it al dente. Once drained, transfer it back into the pot, and mix it with the cream we’ve made. Adjust the pepper to your liking and…
Plate with a few more thyme leaves on top. Here are the Spaghetti with Fragrant Cauliflower Cream ready
Put 500 g of water and 2 bay leaves in the Bimby bowl.
Distribute the cauliflower florets in the Varoma tray.
Position the Varoma and steam cook: 25 min/Varoma/speed 1. Carefully remove the Varoma and set aside.
Rinse the bowl and put in the cauliflower, ricotta, fennel, and thyme leaves.
Season with half a teaspoon of salt, a pinch of pepper, and extra virgin olive oil.
Blend everything for 10 sec at speed 10.
Then transfer the cauliflower cream to a bowl.
Without washing the bowl, pour 500 g of water and 1 teaspoon of salt and bring to a boil for 5 min at 212°F counterclockwise speed 1. Use the basket instead of the measuring cup
Through the hole of the bowl, add the pasta and cook for the time indicated on the package at 212°F counterclockwise speed 1.
At the end of cooking, drain the pasta with the help of the basket, and place it in a bowl, where you’ll mix it with the cauliflower cream.
We made the Spaghetti with Fragrant Cauliflower Cream with the precious help of our Bimby.