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Spelt spaghetti with caramelised cauliflower and shallots
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1 tbsp olive oil
2 tsp unsalted butter
1 large echalion shallot, finely sliced
2 cloves garlic, finely chopped
½ large cauliflower (about 450g), tough core removed
1 heaped tsp capers, drained and roughly chopped
160g wholegrain spelt spaghetti
½ lemon, juice
Pinch dried chilli flakes
20g Parmigiano Reggiano, finely grated, plus optional extra to serve
¼ x 25g pack flat leaf parsley, roughly chopped
1. Heat the oil and butter over a high heat in a large sauté or frying pan for which you have a lid. When foaming, fry the shallot and garlic for 2 minutes. Meanwhile, finely slice the cauliflower, (don’t worry if it breaks up) then add to the pan along with the capers. Season and stir to coat in the butter and oil. Cover and cook for 10 minutes, stirring occasionally.
2. Remove the lid from the cauliflower pan, squeeze in the lemon juice and add the chilli flakes. Cook for another 8 minutes, stirring regularly, until golden and caramelised. Meanwhile, cook the spaghetti in a large saucepan of boiling water according to pack instructions.
3. Scoop a mugful of cooking water out of the pasta pan, then drain the pasta. Tip the spaghetti, parmesan, parsley and enough cooking water to loosen, into the pan with the cauliflower. Toss together, season with black pepper and serve immediately with extra grated parmesan, if liked.
Typical values per serving:
vegetarian/1 of your 5 a day
This recipe was first published in January 2022.
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