Spaghetti with Roasted Cauliflower, Pine Nuts and Brioche Crumbs
½ head each bright green and purple cauliflower (you need 1 cup florets of each)
¼ cup pine nuts
4 sprigs thyme, leaves removed and set aside
3 slices brioche loaf, toasted and torn into 1cm x 1cm pieces
100 grams butter, melted
salt and freshly ground pepper
400 grams dried spaghetti
2 tablespoons olive oil
50 grams Parmesan cheese
Preheat the oven to 190°C.
Cauliflower: Trim the stalks off the florets. Place the trimmed florets in a large mixing bowl with the pine nuts, thyme leaves and the brioche crumbs.
Add the melted butter to the bowl with a good pinch of salt and pepper and mix thoroughly. Spread the cauliflower mixture evenly onto a baking tray and roast in the oven for 15-18 mins, or until golden brown.
Bring a large saucepan of salted water to the boil, add the spaghetti and cook until al dente, around 8-10 minutes. Drain the pasta and return to the saucepan. Add 2 tablespoons of olive oil to the spaghetti and stir through to prevent it sticking together.
To assemble: Mix half the roasted cauliflower into the cooked spaghetti, then transfer onto a serving platter or 4 plates. Take the remaining mixture and sprinkle on top of the platter or divide amongst the plates. Finish with a good grating of Parmesan cheese and drizzle with olive oil. Serves 4