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
2 tablespoons capers
1 clove garlic, crushed
1 tablespoon tomato paste
¼ cup roasted skin-on almonds, roughly chopped
parmesan, for grating
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.