Cauliflower cheese spaghetti | Jamie Oliver recipes (2024)

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Cauliflower cheese spaghetti

With garlicky breadcrumbs

  • Vegetarianv

With garlicky breadcrumbs

  • Vegetarianv

“Who doesn’t love a quick pasta? This lovely little number is all about keeping costs down and ramping up flavour. I’ve taken my favourite side dish (the iconic cauliflower cheese) and turned it into something a little bit grown-up. Frozen cauliflower works so well here to create a creamy, elegant sauce in no time at all – trust me. ”

Serves 4

Cooks In30 minutes

DifficultyNot too tricky

Cauliflower

Nutrition per serving
  • Calories 550 28%

  • Fat 18.4g 26%

  • Saturates 7.7g 39%

  • Sugars 11.6g 13%

  • Salt 0.7g 12%

  • Protein 24.7g 49%

  • Carbs 75.6g 29%

  • Fibre 5.2g -

Of an adult's reference intake

Cauliflower cheese spaghetti | Jamie Oliver recipes (3)

Recipe From

£1 Wonders

By Jamie Oliver

Tap For Method

Ingredients

  • 400 g frozen cauliflower florets
  • 1 leek
  • olive oil
  • 2 cloves of garlic
  • 1 slice of stale crusty white bread (50g)
  • 20 g mixed nuts
  • 1 pinch of dried thyme
  • 1 tablespoon plain flour
  • 400 ml semi-skimmed milk
  • 100 g mature Cheddar cheese
  • 300 g dried spaghetti

Tap For Method

£1 or less per portion recipes were calculated using costs from an average of four UK supermarkets in September 2022. FIND OUT MORE

Buy ingredients online (below) is brought to you by Whisk.com

Cauliflower cheese spaghetti | Jamie Oliver recipes (4)

Recipe From

£1 Wonders

By Jamie Oliver

Tap For Ingredients

Method

  1. Place the frozen cauliflower into a microwave-proof bowl. Trim off the white part of the leek (putting the green top aside for later), add to the bowl and cook in the microwave on high (800W) for 10 minutes, or until the cauliflower is defrosted and the leek has softened.
  2. Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Peel, finely slice and stir in 1 clove of garlic and cook for 2 minutes, or until golden, then very finely slice and add the green leek top. Roughly chop the bread to create rustic breadcrumbs, add to the pan and fry for 5 minutes, or until starting to crisp up, stirring occasionally. Finely chop and add the nuts, stirring until toasted, then transfer everything to a plate.
  3. Return the pan to the heat with 1 teaspoon of oil. Peel, finely slice and add the remaining garlic and fry for 2 minutes, or until golden. Slice and add the softened white part of the leek, then stir through the dried thyme and softened cauliflower.
  4. Stir the flour into the pan, then gradually add the milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Remove from the heat, then either blitz it with a hand blender until silky smooth, or use a potato masher to mash everything together to create a rustic sauce. Grate in most of the cheese, stirring gently to combine.
  5. Cook the pasta in a pan of salted boiling water according to the packet instructions, then drag it straight into the sauce, taking a little cooking water with it. Toss together, adding a splash of starchy cooking water to loosen, if needed.
  6. Divide between plates, sprinkling over the crispy breadcrumbs and grating over the reserved cheese, to serve.

Tips

HELPFUL HINT
The cooked cauliflower and leek tossed through the garlic actually makes a delicious side dish. And the cheat’s white sauce can be used in a lasagne to add extra veg, or poured over fish before cooking.

EASY SWAPS
The principle of the sauce can be embraced with your favourite veg. Go orange with carrot or squash, or green with broccoli – have fun with it!

FLAVOUR BOOST
Crunchy breadcrumbs like this are a joy, and would work on anything from salads to soups and stews, adding a nice bit of texture and extra flavour.

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Cauliflower cheese spaghetti | Jamie Oliver recipes (8)

Recipe From

£1 Wonders

By Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Cauliflower cheese spaghetti | Jamie Oliver recipes (2024)

FAQs

Why does my cauliflower cheese sauce split? ›

Cooking the cauliflower cheese at too high a temperature can sometimes cause the cheese to split, resulting in a slightly oily, grainy texture. A split sauce can also be avoided by removing the sauce from the heat before adding the cheese.

Is cauliflower cheese a main meal? ›

Cauliflower Cheese is a British dish that is served as a side or even as a main (vegetarian!) It's a cauliflower bake, smothered in a creamy cheese sauce that's popped in the oven until bubbly and golden.

What goes well with cauliflower cheese? ›

The best side dishes to serve with cauliflower cheese are crispy green beans, gluten-free bread, roasted potatoes, sautéed mushrooms, steamed broccoli, garden salad, garlic bread, caramelized carrots, grilled asparagus, rice pilaf, zucchini fritters, quinoa, potato wedges, eggplant parmesan, pulled pork, and fresh ...

How can I fix a separated cheese sauce? ›

Blend or whisk the sauce

Or, try transferring everything into a bowl and whisk furiously until you have achieved an emulsified state once again. If the mixture hasn't separated too badly, you may get away with a little vigorous blending or whisking. Pour the broken sauce into a blender and blend until smooth.

How to fix a broken cheese sauce? ›

The Fix Is Simple—Add Water Back.

A generous splash of water is all it takes. Here's how fix a broken sauce: Add about ¼ cup of water to the pan and reheat the sauce to a vigorous simmer, whisking constantly. The bubbling action will help re-emulsify the butter and bring back that thick, glossy sauce.

Why can't you reheat cauliflower cheese? ›

Can you reheat cauliflower cheese? Yes you can, and it will taste fine… But just be aware that it will dry out a little and the cauliflower will be a little bit softer… not a deal breaker, but definitely not as good as fresh! Simply place any leftover cauliflower in a lidded container and refrigerate.

How do you keep cauliflower cheese from getting watery? ›

Drain well

Make sure you drain the cauliflower really well after it's boiled up and before you add it to the dish, otherwise it will end up too watery.

What protein pairs well with cauliflower? ›

Ground beef and cauliflower combine to create a hearty weeknight casserole that both kids and adults will love. Serve with tortilla chips and sour cream. Carolyn Casner is a longtime recipe tester and contributor for EatingWell.

Why does cauliflower cheese go watery in the oven? ›

Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery.

Can you reheat cauliflower cheese twice? ›

If you're using a microwave, be aware they do not heat evenly throughout, so take your food out halfway through cooking time and give it a stir. Don't reheat leftovers more than once.

How long does cooked cauliflower cheese last in the fridge? ›

How long can you keep Cauliflower Cheese in the fridge? Once you've put it out, ideally you should eat it within 4 hours. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Cauliflower Cheese in the fridge for approximately 3 days or so.

Why does my sauce split when I add cheese? ›

It is most likely that it is the cheese in the sauces that is causing the sauces to curdle, or split. In particular some types of Cheddar cheese can let out a fair amount of oil during cooking at higher temperatures and this won't mix very well with the sauce in the dish.

Why does my sauce keep separating? ›

Work over consistent heat––sometimes a big jump in temperature can cause the emulsion to break and separate. While cooking, keeping the heat low and slow can keep your sauce happy and together! Add a little fat back––a classic emulsified sauce is typically a 1:1 ratio of fat to liquid!

Why are my cauliflower heads splitting? ›

Why does this happen? The reason for this happening is simply down to growing conditions – the plant is stressed, probably from the hot, dry summer conditions that we had. The somewhat cold start to spring won't have helped either.

Why does my cauliflower cheese sauce go watery? ›

Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery.

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