Sicilian Cauliflower Spaghetti

Preheat the oven to 220C and add the cauliflower pieces to a roasting tin. Drizzle with 1 tbsp of oil and some seasoning, and roast for 5 mins. Stir in the pine nuts and roast for 8 mins more. Meanwhile, cook the spaghetti in boiling salted water until al dente and soak the raisins in some boiling water in a cup.
Drain the pasta, reserving a cup of the cooking water. Heat the remaining oil in a frying pan and cook the garlic until just golden, then toss in the capers and add the drained pasta to the pan. Toss in the garlicky oil, then add the raisins and some of their soaking liquid. Stir through the cooked cauliflower and pine nuts, most of the parsley and parmesan, and mix in some of the pasta water to make a smooth sauce. Divide between plates and serve.

45 mins

4 serving

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