Jamie Oliver Vegetarian Cauliflower Cheese Spaghetti

This easy Jamie Oliver Vegetarian Cauliflower Cheese Spaghetti is a quick, creamy, and satisfying meal. The rich cauliflower and leek cheese sauce pairs perfectly with spaghetti, while crispy garlic breadcrumbs add a delicious crunch. Swap in broccoli or squash for variety, making this a flexible and comforting pasta dish for any night of the week.

Ingredients Needed

• 400g (14oz) frozen cauliflower florets
• 1 leek
• 1 tbsp olive oil
• 2 cloves garlic
• 1 slice stale crusty white bread (50g / 1.75oz)
• 20g (0.7oz) mixed nuts
• 1 pinch dried thyme
• 1 tbsp plain flour (all-purpose flour)
• 400ml (1⅔ cups) semi-skimmed milk (2% milk)
• 100g (3.5oz) mature Cheddar cheese, grated
• 300g (10.5oz) dried spaghetti

How To Make Vegetarian Cauliflower Cheese Spaghetti

1. Prepare the cauliflower and leek: Place the frozen cauliflower in a microwave-safe bowl. Trim off the white part of the leek (save the green top), add it to the bowl, and microwave on high (800W) for 10 minutes until defrosted and soft.
2. Make the crunchy breadcrumbs: Heat a large non-stick frying pan over medium-high heat with 1 tbsp olive oil. Peel and finely slice 1 clove of garlic, add to the pan and cook for 2 minutes until golden. Finely slice the green leek top, add it to the pan, then roughly chop the bread into breadcrumbs and stir it in. Fry for 5 minutes, stirring occasionally, until crispy. Finely chop the nuts, add them to the pan, toast briefly, then transfer the mixture to a plate.
3. Cook the cauliflower cheese sauce: Return the pan to the heat with 1 tsp oil. Peel and finely slice the remaining garlic clove, add it to the pan, and fry for 2 minutes until golden. Add the softened white leek part, stir in the dried thyme and cauliflower, then mix in the flour. Gradually add the milk, stirring continuously, until you have a smooth sauce. Remove from the heat and either blend with a hand blender for a silky sauce or mash with a potato masher for a rustic texture. Stir in most of the grated cheese.
4. Cook the pasta and combine: Boil the spaghetti in salted water according to the packet instructions, then drag it straight into the sauce with a little pasta cooking water. Toss everything together, adding more pasta water if needed to loosen the sauce.
5. Serve: Divide between plates, sprinkle over the crispy breadcrumbs, and grate over the remaining cheese before serving.

Recipe Tips

• Use frozen cauliflower: It’s quick, saves prep time, and cooks easily in the microwave, giving you a smooth sauce without extra work.
• Crisp the breadcrumbs well: Fry them until golden and crunchy for the best texture on top of the pasta. It adds a nice contrast to the creamy sauce.
• Don’t skip the pasta water: When adding the spaghetti to the sauce, bring a little pasta water with it. It helps the sauce coat the pasta and makes everything blend smoothly.
• Mash or blend the cauliflower sauce: If you prefer a smooth sauce, use a hand blender. For a rustic texture, mash with a potato masher. Either way, the flavor stays rich and delicious.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover spaghetti cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: If you want to freeze it, let the dish cool first, then transfer it to a freezer-safe container. It can be frozen for up to 1 month. To thaw, place it in the fridge overnight and reheat gently before serving.
• Reheat: Heat the spaghetti in a pan over medium heat, adding a splash of milk or water to loosen the sauce. Stir occasionally, and cook for 5-7 minutes until fully heated.

Nutrition Facts

Serving Size:: 1 serving (¼ of the recipe)

• Calories: 550
• Total Fat: 18.4g
• Saturated Fat: 7.7g
• Total Carbohydrate: 75.6g
• Dietary Fiber: 5.2g
• Sugars: 11.6g
• Protein: 24.7g ​​

Try More Jamie Oliver Recipes:

• Jamie Oliver Vegetarian Roasted Cauliflower
• Jamie Oliver Vegetarian Cauliflower Caponata
• Jamie Oliver Vegetarian Cauliflower Curry
• Jamie Oliver Vegetarian Tomato Curry