Spaghetti with Roasted Cauliflower, Pine Nuts and Brioche Crumbs

Let cauliflower brighten up meal time with this simple pasta dish from the kitchen of Martin Shanahan...

Spaghetti with Roasted Cauliflower, Pine Nuts and Brioche Crumbs

½ head each bright green and purple cauliflower (you need 1 cup florets of each)

¼ cup pine nuts

4 sprigs thyme, leaves removed and set aside

3 slices brioche loaf, toasted and torn into 1cm x 1cm pieces

100 grams butter, melted

salt and freshly ground pepper

400 grams dried spaghetti

2 tablespoons olive oil

50 grams Parmesan cheese

Method

Preheat the oven to 190°C.

Cauliflower: Trim the stalks off the florets. Place the trimmed florets in a large mixing bowl with the pine nuts, thyme leaves and the brioche crumbs.

Add the melted butter to the bowl with a good pinch of salt and pepper and mix thoroughly. Spread the cauliflower mixture evenly onto a baking tray and roast in the oven for 15-18 mins, or until golden brown.

Bring a large saucepan of salted water to the boil, add the spaghetti and cook until al dente, around 8-10 minutes. Drain the pasta and return to the saucepan. Add 2 tablespoons of olive oil to the spaghetti and stir through to prevent it sticking together.

To assemble: Mix half the roasted cauliflower into the cooked spaghetti, then transfer onto a serving platter or 4 plates. Take the remaining mixture and sprinkle on top of the platter or divide amongst the plates. Finish with a good grating of Parmesan cheese and drizzle with olive oil. Serves 4