Cauliflower Cream Spaghetti Alfredo with ...

Preparation

Combine bread crumbs, Parmesan cheese and 1 tablespoon olive oil in a small skillet over medium heat. Cook, stirring, until the mixture brown and beige and gold. Add thyme; remove from heat and set aside.

In a medium sized saucepan, garlic in olive oil over low heat for a few minutes or until the beans begin to bubble. Do not brown the garlic. Add the cauliflower to cover enough water, dried herbs, paprika, salt and black pepper. Bring to a boil over medium heat, cook until the cauliflower is soft.

Turn off the heat. With a blender (or a standard mixer) to mix the puree in a creamy sauce. If it seems too thick, too thin if just simmer a little water or broth, thickened and reduced to. Then add the cream and add the Parmesan. Taste and adjust seasoning if necessary. Cover and set aside.

Cook the spaghetti according to directions and drain well. Back to pot, add the lemon juice and the sauce cauliflower. Stir to coat the pasta. Divide into four bowls garnished with pasta and serve hot with grated parmesan toast.