Spaghetti with cauliflower sauce and scampi

Ingredients for 4 servings:

• 1 small head of cauliflower
• 1 cup of sweet cream
• 200 ml milk
• 20 scampi
• 200 ml vegetable stock
• 2 tbsp parsley, flat
• nutmeg
• salt and pepper
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 500 g spaghetti or macaroni

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the cauliflower and divide it into small florets, boil it in salted water until tender, then rinse it with cold water. Set half of the florets aside. Purée the other half of the cauliflower with the vegetable stock. Heat this purée with cream and milk, season with nutmeg, salt, and pepper, and simmer until reduced to a sauce – not too thick and use caution with the heat! Finally, add the very finely chopped parsley. Cook the spaghetti until al dente. Remove the guts and skins from the scampi and wash them thoroughly. Heat the olive oil in a large pan and fry the reserved cauliflower florets. Add the scampi and garlic and fry until the scampi are cooked – this only takes 2-3 minutes. To serve, transfer the spaghetti to plates, spoon the sauce over each floret, and arrange the scampi and cauliflower florets on top. If you have any leftover sauce, simply add a little stock and serve it as a soup the next day.