For the cauliflower

Cup of Yum
1. Preheat you oven to 400º F/200ºC.
2. Line a large baking tray with parchment paper.
3. Remove the outer leaves of the cauliflower and cut the florets into large bite sized chunks.
4. Lay the cauliflower out in a single layer and drizzle over the extra virgin olive oil.
5. Season the cauliflower generously with salt and pepper and roast in the oven for 25 minutes until tender and caramelized on the edges. Remove from the oven and set aside until needed.

For the pasta

1. Bring a large pot of water to boil and then add a good amount of salt.
2. Add the spaghetti and cook until al dente. (usually around 1 minute less than the packet suggests)
3. Meanwhile, peel and finely slice the garlic.
4. Heat the butter and olive oil in a deep skillet over low heat.
5. Add the garlic slices and sauté for 2 minutes (don't let them colour).
6. Add the cream and bring to boil.
7. Add in the thyme leaves, salt and pepper, then turn heat down to low and simmer for 3 minutes.
8. Before draining the pasta, scoop out 2 cups of cooking water and keep to one side.
9. After reserving the cooking water drain the pasta in a colander.
10. Transfer the pasta and ½ cup of reserved pasta water into the pan with the sauce.
11. Place it over a medium heat and gently turn the pasta in the sauce to create a silky coating on each strand.
12. Add more cooking water if needed.
13. Stir in the roasted cauliflower and serve with grated parmesan and thyme leaves.