Spaghetti with Fragrant Cauliflower Cream.
I designed this dish thinking of my grandchildren and everyone who doesn’t like cauliflower.
I had to disguise it in something that wouldn’t remind them of the taste and especially the smell of cauliflower, and that was especially light and digestible.
I thus “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, giving creaminess and delicacy to this dish.
It is to 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’ll show you how to preserve it. Click here

These recipes are thought 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 do the shopping

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

Tools

Here’s what we need to make the

Pot
Colander / Strainer
Blender / Mixer

Preparation of Spaghetti with Fragrant Cauliflower Cream

Traditional cooking

First, bring some water to a boil, add some bay leaves, and a pinch of salt. Meanwhile…
Remove the excess leaves from the cauliflower, take the amount you need and wash it well under running water.
When the water boils, put the cauliflower florets in, cover halfway with the lid, and cook for 10 minutes.
Then remove the cauliflower from the pot, but don’t throw away the water, because we’ll cook the spaghetti in it.
Put the cauliflower, evo oil, ricotta, wild fennel, and leaves from 2 sprigs of lemon thyme in the blender. Blend into a homogeneous cream.
Throw the pasta into the same water used to cook the cauliflower, and drain it al dente. Once drained, transfer it back to the pot, and toss it with the cream we made. Adjust 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 gr of water and 2 bay leaves in the 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 it aside.
Wash the bowl and put in the cauliflower, ricotta, fennel, and thyme leaves.
Season with half a teaspoon of salt, a pinch of pepper, and the evo oil.
Blend everything for 10 sec speed 10.
Then transfer the cauliflower cream into a bowl.
Without washing the bowl, pour 500 gr of water and 1 teaspoon of salt and bring to a boil for 5 min. at 212°F reverse speed 1. With the basket instead of the measuring cup
From the bowl opening, throw in the pasta and cook it for the time indicated on the package at 212°F reverse speed 1.
At the end of cooking, drain the pasta with the help of the basket, and put it in a bowl, where you will dress it with the cauliflower cream.
We made the Spaghetti with Fragrant Cauliflower Cream with the precious help of our Bimby.