Spaghetti with Cauliflower and Brussels Sprouts

Ingredients

• 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour
• 1 egg
• 2 Tbs. water
• 1 small head cauliflower, about 1/2 lb. (250 g), cut into 1-inch (2.5-cm) florets
• 4 Tbs. (2 fl. oz./60 ml) olive oil, plus more for finished
• Kosher salt and freshly ground pepper
• 1/2 small baguette, cut into 2-inch (5-cm) cubes
• 1 garlic clove, minced
• 1 Tbs. fresh lemon juice
• 1/4 lb. (125 g) brussels sprouts, trimmed and thinly sliced
• Grated pecorino romano cheese for serving

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag