Jamie Oliver Vegetarian Cauliflower Cheese Spaghetti

This one takes me right back to my uni flat — cold tile floors, mismatched mugs, and one very tiny hob we all fought over. We didn’t have much, but we did have pasta, cheap cheddar, and a microwave that somehow survived being repeatedly slammed shut. This cauliflower cheese spaghetti would’ve been our holy grail if we’d known it back then. It’s pure comfort with a twist — creamy, cheesy, and just a bit clever.

Honestly, I still get childlike joy grating cheese over something warm and watching it melt. But this? This feels grown-up in the best way. Leek, thyme, nutty breadcrumbs — a little more “cozy supper with mates” than instant noodles in a hoodie. And yet… still just as satisfying when you eat it straight from the pan with the telly on.

Why You’ll Love It

• That cheese sauce is dreamy — velvety with actual veg in it
• No fancy kit required — a pan, a pot, and maybe a blender
• Breadcrumb topping = game-changer — crunchy, salty, addictively good
• Great use of frozen cauliflower — no chopping stress
• Hides extra veg without tasting “healthy” — leek magic
• Massive portions if you need ‘em — good for leftovers or guests

Ingredients

• 400g frozen cauliflower florets
• 1 leek — white and green parts separated
• Olive oil
• 2 cloves garlic
• 1 slice stale crusty white bread (50g)
• 20g mixed nuts — any kind works
• Pinch dried thyme
• 1 tbsp plain flour
• 400ml semi-skimmed milk
• 100g mature Cheddar cheese — sharp is best
• 300g dried spaghetti

How to Make It

Steam your veg in the microwave:

Toss your frozen cauliflower and the white bit of the leek (sliced) into a microwave-safe bowl. Cover loosely, then microwave on high (800W) for 10 minutes. You want the cauliflower soft and the leek tender.

Make your garlicky breadcrumb crunch:

In a large frying pan, heat a tablespoon of olive oil. Add one sliced garlic clove and fry till golden. Then throw in the chopped green part of the leek and your torn-up bread. Stir it all around for about 5 minutes until it starts to crisp, then add the chopped nuts and toast everything for a minute or two. Set it aside — this is your topping gold dust.

Build the creamy base:

Add a bit more oil to the same pan, then gently fry your second garlic clove. Add in the softened cauliflower and leek from earlier, along with a pinch of thyme. Stir it all together.

Turn it into sauce:

Sprinkle in the flour, stir to coat, then slowly add the milk a ladle at a time — whisking as you go to avoid lumps. Once it’s smooth, take it off the heat and either blitz it with a hand blender or mash with a potato masher if you’re going for rustic charm.

Melt in the cheese:

Grate in most of your Cheddar (save a little for the end) and stir until melted and smooth. Season to taste — a good grind of black pepper helps.

Cook the pasta:

Boil your spaghetti in salted water till al dente. Don’t rinse it. Drag it straight from the pot into the cheesy sauce — a little pasta water is your friend here for getting it all silky.

Assemble and serve:

Twirl it into bowls, sprinkle over your crunchy nut-crumbs, and finish with the last of the grated cheese. Tastes like home — with a bit of flair.

Common Mistakes and How to Dodge Them

My sauce is lumpy — help?
You’ve likely added the milk too fast. Go slow and whisk well. Or blend it smooth at the end, no shame.

Why is it bland?
Use sharp cheddar, don’t skip the salt, and always season at the end. The leek and thyme add flavour, but they’re subtle.

Pasta stuck together — what now?
Don’t overcook it. And always keep some pasta water to help loosen things up.

I burned the breadcrumbs!
Yup, done that. Keep the heat medium and don’t walk off. Stir often — they crisp quick.

Storage and Reheating

Fridge: Keeps 3–4 days in a container. Tastes even better the next day.

Freezer: Sauce freezes well, pasta less so. If freezing, store sauce separately.

Microwave: Heat gently, splash of milk stirred in helps revive the creaminess.

Oven: Cover with foil and reheat at 180°C for 15 mins. Add fresh breadcrumbs on top if you want a crispy finish again.

Frequently Asked Questions

Can I use fresh cauliflower instead of frozen?
Of course. Just steam or boil it until soft before using.

What nuts work best?
Whatever’s knocking about! Almonds, walnuts, cashews — they all add crunch and flavour.

Can I make it gluten-free?
Yep. Just use GF pasta and a gluten-free flour blend for the sauce.

What if I don’t have leeks?
Try onion or spring onions — just keep the flavour mellow so the cheese shines through.

Nutrition Facts (Per Serving):

• Calories: ~520
• Fat: 20g
• Carbs: 65g
• Protein: 18g
• Sodium: 520mg
• Sugar: 6g