Sicilian-style cauliflower spaghetti

Name: Sicilian-style cauliflower spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 small Essential Cauliflower, trimmed, inner leaves reserved; 4 tbsp extra virgin olive oil; 50 g pine nuts; 340 g essential Waitrose Spaghetti; 60 g raisins; 4 cloves garlic, thinly sliced; 25 g pack flat leaf parsley, stems finely chopped, leaves roughly chopped; 1½ tbsp nonpareille capers, drained, rinsed and roughly chopped; 40 g vegetarian Italian hard cheese, finely grated

Dressed with sweet raisins, garlic, salty capers and cheese, this nutty cauliflower pasta is a riot of textures and flavours, drawing influence from Italian and Arabic cuisines.

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VegetarianHealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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1 small Essential Cauliflower, trimmed, inner leaves reserved
4 tbsp extra virgin olive oil
50g pine nuts
340g essential Waitrose Spaghetti
60g raisins
4 cloves garlic, thinly sliced
25g pack flat leaf parsley, stems finely chopped, leaves roughly chopped
1½ tbsp nonpareille capers, drained, rinsed and roughly chopped
40g vegetarian Italian hard cheese, finely grated

Preheat the oven to 220ºC, gas mark 7. Halve any thicker inner cauliflower leaves lengthways. Cut the cauliflower into even, bitesized florets and spread out evenly in a single layer in a large roasting tin. Drizzle with 1 tbsp oil, then season and roast for 15 minutes. Add the pine nuts and small cauliflower leaves to the tray and return to the oven for 5-8 minutes more.
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to pack instructions. Put the raisins into a small bowl and add just enough hot pasta water to cover. Set aside to hydrate.
Reserve a cup of pasta cooking water, then drain the pasta well. Heat the remaining oil in a large wide pan and add the garlic and parsley stems. Fry until the garlic is starting to turn golden, then add the capers. Using tongs, transfer the spaghetti to the pan and toss well in the garlicky oil. Add the raisins and their soaking liquid to prevent the pasta sticking to the pan.
Add the cauliflower, pine nuts, most of the parsley leaves and most of the cheese, then season and toss again, adding enough pasta water to make a silky sauce. Divide between plates, scatter with the reserved parsley and cheese, then serve.

Cook’s tip

Add a bit of crunch to this pasta dish with a sprinkling of fried breadcrumbs to finish. Either make your own or use Cooks’ Ingredients Lemon & Pepper Crust.

Typical values per serving when made using specific products in recipe