The cauliflower and onion can be prepared in advance and kept in a suitable container in the fridge for up to 3 days.
Serves 2 (each serving contains approximately 540 kcal)
- 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 (vegetarian Parmesan style alternative)
- salt (optional) and freshly ground black pepper
- Preheat the oven to 200C / 400F / gas mark 6. 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 (optional). 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.
The cauliflower and onion can be prepared in advance and kept in a suitable container in the fridge for up to 3 days. The flavoured oil can also be prepared and kept in a screw-topped jar in the fridge until needed. It would also be served as a salad, perhaps using a pasta shape that is more convenient to eat such as wholewheat penne or fusilli. Just remember to bring a fork if transporting.