Whole Wheat Spaghetti with Cauliflower

ingredients
all
2 cloves Garlic
minced
1 tsp LMM Preserved Meyer Lemon
minced
1/2 fillet LMM Salt-Packed Anchovies
minced
LMM dried chili flake
pinch
1 small Cauliflower
cut into florets
1 cup Vella Special Reserve
grated
1 sprig Thyme
picked
1 container LMM Whole Wheat Spaghetti
2 tsbp LMM Olive oil
cookware
  • 1 large pot
  • 1 large saute pan
  • 1 Microplane zester
This year-round pasta is extra delicious in the winter. And the basic method--roast vegetables and toss with cheese and pasta water--can be used so widely.
1
Fill a large pot of water, add salt, and bring to a boil.
2
While the water heats, heat a large saute pan, add oil, preserved Meyer lemon, salt-packed anchovies, garlic, and chili flake (if desired).
3
When aromatic, add cauliflower florets and toss in pan. Pan roast until browned and cooked through (which requires a little pan movement, and maybe a splash of water to avoid scorching)--about ten minutes. (Instead, you can add LMM roasted cauliflower).
4
While the cauliflower is roasting, grate the Vella Special Reserve and pick the thyme.
5
When the cauliflower is almost cooked, add spaghetti to boiling water and set a timer for four minutes.
6
When pasta is done, reserve 1 cup of pasta water and strain the pasta.
7
Transfer cauliflower into large serving bowl, add pasta, cheese, and thyme. Toss. Add pasta water so the flavors coat the pasta.