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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
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.
|Tip:||Use Bucatini instead of Spaghetti.|
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