Cauliflower Anchovy And Raisin Spaghetti Recipes
CAULIFLOWER, ANCHOVY AND RAISIN SPAGHETTI
Make the most of cauliflower in this low-calorie pasta with lightly toasted pine nuts and sweet smoked paprika
Provided by Adam Bush
Categories Dinner
Time 40m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Toss the cauliflower florets and leaves in a bowl with 2 tbsp of olive oil, the paprika, chilli flakes and some seasoning. Roast for 25 minutes until charred and softened.
- Meanwhile, heat the remaining oil in a large non-stick frying pan and fry the onions over a medium-high heat for 8-10 minutes or until softened and starting to caramelise. Reduce the heat, add the garlic and anchovies, and cook for 2 minutes. Tip in the white wine and bubble fiercely until reduced by about two-thirds.
- Cook the spaghetti in a large pan of lightly salted boiling water according to pack instructions, then drain, reserving some of the cooking water, and tip back into the pan.
- Add the cauliflower to the onion mixture and any crusty bits from the baking tray, and mix. Stir in the raisins and parsley, then tip everything into the spaghetti along with 2-3 tbsp of the cooking water and mix well.
- Divide between four bowls and serve with the pine nuts and parmesan sprinkled over.
Nutrition Facts : Calories 535 calories, Fat 10.8 grams fat, SaturatedFat 1.6 grams saturated fat, Carbohydrate 84.4 grams carbohydrates, Sugar 17.6 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium
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