The cauliflower and onion can be prepared in advance and kept in a suitable container in the fridge for up to 3 days.

Ingredients

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

Method

  1. 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.  
  2. 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.
  3. Spread out on a baking sheet lined with parchment paper and season to taste with salt and pepper.
  4. Roast for 15-20 minutes or until the cauliflower is piping hot and lightly charred, stirring once to ensure it cooked evenly. 
  5. Plunge the spaghetti into a large saucepan of boiling water and cook for 10-12 minutes or until tender or according to packet instructions. 
  6. 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.

Prepare Ahead
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.