Creamy Cauliflower and Lemon Spaghetti

Cauliflower is such a versatile vegetable used in a variety of different ways from soup, curries, rice, risotto, roasted, puréed, even a cauliflower pizza!

This pasta dish is so creamy and delicious made with the goodness of cauliflower. A simple ingredient dish which most of you would already have in your home. Cheap to make and satisfying on the taste buds also with a dairy free option. Bon Appetit!

Creamy Cauliflower & Lemon Spaghetti

Credit: Recipe adapted from Donna Hay Fresh & Light Magazine


1tbs olive oil

1 onion, finely diced

2 garlic cloves, crushed

1 whole cauliflower, cut in florets

1 1/2 cups milk, full cream or almond milk

Salt and pepper

1/2 tsp nutmeg

400g spaghetti

Dried chilli flakes

Grated lemon rind


  1. Preheat oven 200’C
  2. Heat half the oil in a large saucepan over medium heat
  3. Add onions and garlic and cook for 2 mins
  4. Add half the cauliflower florets, milk, salt + Pepper and nutmeg
  5. Cover and cook for 10mins until tender
  6. Remove from heat and using a stick blender, blend until smooth then cover set aside.
  7. Place remaining cauliflower on a lined baking tray, season with salt and pepper and remaining oil. Cook for 30 mins until cauliflower is tender and toasted.
  8. While the cauliflower is roasting, cook pasta in a large pot of salted water for 8-10mins.
  9. Drain reserving 1/2 cup of cooking water. Add pasta and reserved water to cauliflower sauce and toss to combine.
  10. Top Pasta with the roasted cauliflower, chill flakes and grated lemon rind.

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