Roasted cauliflower and red onion combine with capers, currants and almonds in this Sicilian-inspired pasta dish.
Serves: 2
INGREDIENTS
½ cauliflower, cut into large bite-sized pieces
1 large red onion, thickly sliced
¼ cup olive oil
sea salt and ground pepper
250 grams dried spaghetti
2 tablespoons currants soaked in 2 tablespoons
warm water
2 tablespoons capers
1 clove garlic, crushed
1 tablespoon tomato paste
¼ cup roasted skin-on almonds, roughly chopped
2 tablespoons
chopped parsley
parmesan, for grating
METHOD
Preheat the oven to 200°C fan bake.
Toss the cauliflower and onion with half of the olive oil and season with salt and pepper. Spread out in a single layer on a large baking tray. Roast until just tender, but still with a little firmness, about 20 minutes.
Cook the pasta in plenty of boiling salted water until al dente. Scoop out and reserve ½ cup of cooking water then drain the spaghetti.
Heat the remaining 2 tablespoons of oil in the same saucepan and stir in the drained currants, capers, garlic and tomato paste. Cook for 2 minutes then stir in the reserved cooking water and bring to the boil. Add the cauliflower, onions and the spaghetti.
To serve: Divide among bowls and top with the almonds, parsley and a good grating of parmesan.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.