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Creamy cauliflower pasta
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 663
  • Fat about 21g
  • Carbohydrates about 93g
  • Protein about 22g
This is needed
This is needed for 4 people
Roasted cauliflower
  • 2 tbsp olive oil
  • 1 garlic clove, squeezed
  • 150 g cauliflower, finely chopped
  • 0.25 bunch parsley, finely chopped
  • 1 onions, coarsely chopped
  • 2 tbsp olive oil
  • 1 garlic clove, coarsely chopped
  • 300 g cauliflower, cut into florets
  • 3.5 dl water
  • 1 lemon, the whole juice
  • 0.75 tsp salt
  • 2 tbsp white almond cream
  • 500 g spaghetti
  • salt and pepper to taste
  • salted water, boiling
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And that's how it's done
And that's how it's done
Roasted cauliflower
Heat the oil in a non-stick frying pan, briefly sauté the garlic, add the cauliflower and parsley, stir fry for approx. 5 mins.
Heat the oil in a pan. Add the onion and garlic, sauté. Add the cauliflower and cook briefly. Add the water, lemon juice and almond butter, season with salt. Cover and simmer for approx. 20 mins., puree.
Cook the pasta in boiling salted water until just al dente. Drain the pasta, retaining approx. 100 ml of the cooking water. Mix the pasta into the cauliflower sauce, mix in the reserved cooking water, stir, season. Sprinkle the crispy cauliflower on top before serving.