Cauliflower Feta Spaghetti
This baked cauliflower feta spaghetti is simple to prepare and absolutely packed with the flavors of garlic and lemon! It is so easy to make: the cauliflower roasts alongside a block of feta in a pan, then it all gets tossed together with the pasta to make a tasty feta sauce.
Ingredients
- olive oil, for roasting
- 9 oz (250 g) spaghetti
- 7 oz (200 g) block of feta cheese
- 1 small head cauliflower florets, or as much as will fit in the pan
- 1 medium lemon, for zesting and juicing
- 3 cloves garlic, chopped
- ½ tsp smoked paprika
- 1 tsp oregano
- salt and pepper, to taste
- ½ cup (50 g) parmesan, pecorino or Italian hard cheese, + more for topping
- 1 small bunch fresh chives, chopped
Instructions
- Preheat the oven to 200C / 400F.
- Assemble the cauliflower and feta. Brush oil along the bottom of your largest baking or roasting dish. Place the block of feta in the middle and arrange cauliflower florets around it. You want the florets in a single layer so don't over-fill the pan. Drizzle with olive oil and salt and pepper to taste, but hold back on the garlic and seasonings for now - they will go in later.Place in the oven.7 oz block of feta cheese, 1 small head cauliflower florets, salt and pepper, olive oil
- After the cauliflower has been baking for 15 minutes, set the pasta boiling according to package instructions.9 oz spaghetti
- Once the pasta is boiling, take the cauliflower out of the oven - it should be getting nicely browned. Add the garlic, oregano and smoked paprika to the cauliflower, mixing through to coat the florets as best you can (but be careful not to disturb the block of feta). Add another drizzle of oil if the pan is drying out.3 cloves garlic, 1/2 tsp smoked paprika, 1 tsp oregano
- Place back in the oven for a further 5-10 minutes. The cauliflower should be well browned and reduced, and the garlic will be fragrant and a little crispy.
- Once you're happy with how the cauliflower is looking, remove from the oven. Add a few grates of lemon zest (1-2 teaspoons worth) and squeeze the juice of the lemon over the top. Add the parmesan cheese and then give it all a good stir - the feta will be melty and creamy and form a sauce around the cauliflower.1 medium lemon, 1/2 cup parmesan, pecorino or Italian hard cheese
- Once the pasta is al dente, drain and reserve some of the cooking water. Add the pasta to the pan with the cauliflower and feta and toss through. Add the chives. As you mix, slowly drizzle in some pasta cooking water to make the sauce a bit looser. I tend to use around 1/2 cup of pasta cooking water, but it needs to be added slowly.1 small bunch fresh chives
- Serve with additional chives and grated cheese on top.
Calories: 486kcal, Carbohydrates: 52g, Protein: 20g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 53mg, Sodium: 771mg, Potassium: 217mg, Fiber: 2g, Sugar: 2g, Vitamin A: 483IU, Vitamin C: 4mg, Calcium: 420mg, Iron: 2mg