Spaghetti with fried cauliflower florets and buffalo mozzarella

Name: Spaghetti with fried cauliflower florets and buffalo mozzarella
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Spaghetti; 7-10 Tbsp Salt; 1/2 (approx. 375 g) Cauliflower; 2 (125 g each) Balls Buffalo mozzarella; 2 red chillies; 1 Lime; 1 TABLESPOON liquid honey; 2 TABLESPOONS Olive oil; 1 Garlic clove; 1 TABLESPOON Butter or margarine; 60 g Parmesan cheese; 100 g Whipped cream; 4 Egg yolk (size M); 7-10 Tbsp coarse pepper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Spaghetti
7-10 Tbsp Salt
1/2 (approx. 375 g) Cauliflower
2 (125 g each) Balls Buffalo mozzarella
2 red chillies
1 Lime
1 TABLESPOON liquid honey
2 TABLESPOONS Olive oil
1 Garlic clove
1 TABLESPOON Butter or margarine
60 g Parmesan cheese
100 g Whipped cream
4 Egg yolk (size M)
7-10 Tbsp coarse pepper

Directions

1
Clean and wash the cauliflower and divide it into 2-3 cm small florets. Pluck the mozzarella. Wash and clean the chilli and cut into fine rings. Wash lime, dab dry and finely grate peel.
2
Mix the honey, oil, chilli and lime zest together and add the mozzarella.
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Peel garlic and chop finely. Heat the fat in a pan. Fry the cauliflower and garlic for about 3 minutes until golden brown, season with salt and pepper, remove and keep warm.
4
Finely grate the cheese. Mix cream, egg yolk and parmesan. Drain the pasta, collect 3-4 tablespoons of pasta water and add to the cream mixture. Mix the pasta with the sauce, season with salt and pepper.
5
Arrange noodles on plates. Arrange cauliflower and mozzarella on top. Sprinkle with coarse pepper.