Cauliflower spaghetti

Ingredients for 2 servings:

• 300 g cauliflower
• salt and pepper
• 3 tbsp olive oil
• 80 g walnut kernels
• 1 chicken breast fillet(s)
• 1 shallot(s)
• 100 ml vegetable stock
• 200 g whipped cream
• 100 g mascarpone
• 1 tsp thyme leaves
• some lemon juice
• 250g spaghetti
• possibly Parmesan
• possibly paprika powder, sweet
• possibly chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 170 degrees Celsius. Divide the cauliflower into small florets, arrange them on a baking sheet lined with baking paper, season with salt and pepper, and drizzle with 2-3 tablespoons of olive oil. Bake the cauliflower for about 20 minutes. Then add the walnuts and bake for another 10 minutes. Meanwhile, dice the chicken breast fillet, fry in 1 tablespoon of oil, season with salt and pepper, and keep warm. Peel and chop the shallot, and sauté in the frying fat. Pour in the vegetable stock and bring to a boil. Stir in the cream, mascarpone, and thyme leaves. Season the sauce with salt, pepper, and a little lemon juice. Stir in the meat and the cauliflower-nut mix and let it marinate briefly. Cook the spaghetti until al dente, drain, toss with the sauce, and serve. We like it a little spicier, so I grate Parmesan cheese into the sauce and season the cauliflower with sweet paprika and a little chili.