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Singapore Black Pepper Cauliflower with Spaghetti

A bold and flavorful fusion pasta featuring roasted cauliflower tossed with spaghetti in a savory Singapore-inspired black pepper sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Singapore Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Roasted Cauliflower
  • 1 large cauliflower cut into florets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
Black Pepper Sauce
  • 4 cloves garlic minced
  • 1 tbsp ginger grated
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 2 tsp coarsely ground black pepper
  • 1 tbsp lime juice
  • 3 tbsp water
Pasta & Garnish
  • 12 oz spaghetti
  • 3 green onions sliced
  • 2 tbsp toasted sesame seeds
  • 1 handful fresh cilantro

Equipment

  • Baking sheet
  • Large skillet
  • Large pot

Method
 

  1. Roast cauliflower at 425°F for 25-30 minutes until golden and crisp.
  2. Cook spaghetti until al dente and reserve pasta water.
  3. Prepare the black pepper sauce in a skillet using garlic, ginger, soy sauces, sesame oil, sugar, pepper, lime juice, and water.
  4. Toss spaghetti in the sauce and add roasted cauliflower.
  5. Garnish with green onions, sesame seeds, cilantro, and serve immediately.

Notes

Freshly cracked peppercorns provide the best flavor and aroma for this recipe.