Spaghetti with Cauliflower Cream and Chorizo
Spaghetti with cauliflower cream and chorizo is a delicious and comforting dish, perfect for an easy and quick meal. The cauliflower cream provides a smooth and light texture, while the chorizo adds a spicy and indulgent touch.
Ustensiles
Ingrédients — 4 parts
Préparation
Cut the cauliflower into small florets.
Reserve 4 nice florets and place the rest in a pot with the stems.
Add the cream, milk, and nutmeg, then cook over low heat for 15 to 20 minutes.
Blend finely using a blender.
Add the parmesan and mix well.
Using a mandoline, thinly slice the reserved cauliflower florets.
Mix the hazelnut oil with the reserved smoked paprika and brush the cauliflower slices.
Season with fleur de sel and freshly ground pepper, then let marinate for the rest of the recipe.
Slice the chorizo into thin slices and cook for 2 minutes on each side in a pan over medium heat.
Toast the pine nuts in the chorizo fat and set aside.
Bring a pot of salted water to a boil and cook the spaghetti according to package instructions.
Drain the pasta and mix with the cauliflower cream.
Divide the spaghetti into 4 plates, add the chorizo slices, marinated cauliflower slices, and toasted pine nuts.
Serve immediately.