Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 medium head cauliflower, finely chopped
- 350g gluten-free spaghetti
- 1 medium onion, finely chopped
- 1/3 cup grated parmesan or pecorino romano
- 4 cloves garlic, minced
- Handful fresh basil or parsley, roughly chopped
- Olive oil
- Handful pine nuts
- 1 tsp dried thyme
- 1 tsp fennel seeds, crushed
- 2 tsp smoked paprika
- 2 tsp dried oregano
- Pinch chilli flakes
- 1 pinch sea salt & black pepper
- 3 tbsp tamari or coconut aminos
- ½ cup tomato paste
Method
- Preheat oven to 220°C. Line 2 baking trays with baking paper.
- Place chopped cauliflower on trays and drizzle with olive oil.
- In a small bowl, combine thyme, fennel, paprika, oregano, chilli flakes, sea salt and pepper. Sprinkle over cauliflower and then toss so they are evenly coated with spices.
- Place in the oven for 15 mins.
- Combine garlic and tamari in the small bowl, then drizzle over cauliflower. Toss and put back in the oven for 10 mins.
- Cook pasta in a big pot of boiling water as per packet instructions. Don’t overcook your pasta. Save 1 cup of the cooking water before you drain your pasta.
- Heat some olive oil in a large frying pan over medium heat. Add onion and sauté for 5 mins. Add pesto, tomato paste and 1/3 cup pasta water, then stir until well combined.
- Add pasta and cauliflower to the frying pan with another ½ cup of cooking water and gently toss until well coated.
- Add parmesan and gently toss. Top with fresh basil, extra shaved parmesan and pine nuts.
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