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OK trust me on this - I’m not a huge fan of sultanas, and I’d never have thought to put them with roast cauliflower and red onions in a pasta dish but this is a firm family favourite with us, and can help you towards your 5 a day: Cauliflower Farfalle (or macaroni, or whatever shape pasta you happen to have in) is a winner of a dinner! You will need: • 1 cauliflower (or a combo of broc and cauli)
• 1 tbsp lemon juice
• Approx 4 tbsp olive oil
• 2 medium red onions, peeled and thinly sliced
• 2-3 garlic cloves, peeled and crushed
• 2 tbsp white wine vinegar
• 150ml white wine
• 400g farfalle pasta
• 60g raisins
• A handful of flatleaf parsley, chopped
• 25g Parmesan cheese
• Salt and pepper
Preheat the oven to 200C/180C fan/gas mark 6.
Cut the cauliflower in to florets and place on a baking sheet. Splash the lemon juice over the cauliflower, then drizzle olive oil over the top and season with salt and pepper. Place in the oven and roast for 20 - 25 minutes until it's beginning to brown and the cauliflower is tender. You can get on with the rest of the dish whilst this is cooking.
Put the pine nuts in a dry frying pan over a medium heat and toss them until they start to go golden - it'll take about 5 minutes. Take care not to burn them. Set aside.
In a saucepan heat a good tbsp of olive oil and add the onions. Cook over a medium heat for about 10 minutes until soft. Next add the garlic and the vinegar. Let the vinegar bubble away until it disappears. Pour in the wine and simmer for 15 minutes. Add the raisins and cook for a few minutes longer. Add the cauliflower and mix well. Throw in the parsley and mix well.
Meanwhile cook the farfalle according to the packet. Toss the cauliflower in with the pasta and serve with the pine nuts and some Parmesan cheese.
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