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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil spaghetti until al dente.
Boil cauliflower until soft.
Blend cauliflower with milk until it is a smooth puree.
Heat butter in a pan and add garlic.
Add sliced mushrooms and sauté until fragrant.
Add cauliflower puree and season with oregano, salt, black pepper, and onion powder.
Add boiled spaghetti and mix well.
Add cream and mozzarella, then mix thoroughly.
Serve immediately.
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For a vegan option, use plant-based milk and skip the cheese.
Can I use plant-based milk?
Yes, you can use any plant-based milk for a vegan option.
How do I know when the spaghetti is al dente?
The spaghetti should be firm to the bite but not hard.
Can I skip the cream?
Yes, you can skip the cream for a lighter version.
What can I use instead of mozzarella?
You can use any cheese you prefer or skip it for a lighter dish.
How can I make it spicier?
Add a pinch of red pepper flakes for some heat.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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