
Spaghetti tossed with roasted cauliflower, walnuts, garlic, and parmesan.
25 gParmesan cheese
220 gCauliflower
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10 gGarlic
120 gSpaghetti
30 gWalnuts
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cut cauliflower into small florets and chop walnuts.
Roast cauliflower with cooking oil and salt at 200°C / 400°F for 20 minutes.
Boil spaghetti for 10 minutes until al dente.
Toss spaghetti with cauliflower, walnuts, garlic, parmesan, salt, and black pepper.