Cauliflower & Caper Pasta
Serves: Serves 2 (each serving contains approximately 540 kcal)
(Approx kcal per serving)
1 small cauliflower (you need 700g florets)
1 small red onion
2 garlic cloves
10g fresh thyme sprigs
3 tablespoons rapeseed oil (45g)
½ teaspoon dried chilli flakes (optional)
100g wholewheat spaghetti
35g capers (well rinsed)
30g Gran Moravia cheese (or vegetarian Parmesan style alternative)
salt (optional) or freshly ground black pepper
Preheat the oven to 200°C/400°F. Cut the cauliflower into small florets – you’ll need 700g in total. Cut the onion in half and peel then cut into slices. Peel and crush the garlic. Strip the thyme leaves from the stems.
Put the oil in a large bowl and add the onion, garlic, thyme and chilli flakes, if using. Tip in the cauliflower and toss until evenly coated. Spread out on a baking sheet lined with parchment paper and season to taste with salt and pepper. Roast for 15-20 minutes or until the cauliflower is piping hot and lightly charred, stirring once to ensure it cooked evenly.
Plunge the spaghetti into a large saucepan of boiling water and cook for 10-12 minutes or until tender or according to packet instructions.
Drain the pasta and return to the pan, fold in the roasted cauliflower mixture with the capers and divide between bowls. Using a vegetable peeler shave over the cheese to serve.