Serves 4

Cauliflower pasta recipe

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Ready in 25 minutes

1 cauliflower
500g pack chunky pasta shapes, such as penne or conchiglie
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, halved, deseeded and finely chopped
2 ripe tomatoes, roughly chopped
Grated fresh vegetarian Parmesan, to serve

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1. Bring a large pan of lightly salted water to the boil. Cut the cauliflower into small florets and save the small, tender green leaves. Add the pasta to the water and cook for 6 minutes. Add the cauliflower and cook for a further 5-6 minutes (add the cauliflower leaves in the last 2 minutes of cooking) or until tender and the pasta is al dente.
2. Meanwhile, heat the oil in a small non-stick frying pan and cook the onion, garlic and chilli for 5 minutes, until soft. Add the tomatoes and cook for a couple of minutes, until softened and pulpy. Season.
3. Drain the pasta, reserving some of the cooking water. Stir the cauliflower, leaves and pasta into the tomato mixture and loosen with a little of the reserved water. Divide between bowls and serve with Parmesan.

Nutritional info

Per serving: 549kcals, 8g fat (2.1g saturated), 23g protein, 102.7g carbs, 9.3g sugar, 0.2g salt

Wine Recommendation

Wine note: Choose a smooth, easy-going, inexpensive southern Italian red such as Nero d’Avola to chime in with the tomato flavour.

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