for 4 person

Roasted cauliflower

2 tbsp	olive oil
1	garlic clove, squeezed
150 g	cauliflower, finely chopped
¼ bunch	parsley, finely chopped

Sauce

2 tbsp	olive oil
1	onion, coarsely chopped
1	garlic clove, coarsely chopped
300 g	cauliflower, cut into florets
3 ½ dl	water
1	lemon, the whole juice
2 tbsp	white almond cream
¾ tsp	salt

Bucatini

500 g	spaghetti
	salted water, boiling
	salt and pepper to taste

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.

Sauce

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.

Bucatini

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.

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