Sicilian cauliflower pasta

The sunny Italian island of Sicily is the inspiration for this simple and speedy piece of pasta perfection.

Serves 4 PREP: 30 mins

Low-calorie cooking spray 1kg cauliflower, broken into small florets 5 garlic cloves, finely chopped 1 medium-hot red chilli, deseeded and chopped, or ½tsp dried chilli flakes ½tsp fennel seeds, lightly crushed 3tbsp tomato purée 400g dried shell-shaped pasta, such as conchiglie ½tsp turmeric 400g can cherry tomatoes in juice 3tbsp capers, drained Fresh parsley, chopped

1 Spray a deep, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the cauliflower and cook for 5 mins, turning now and then, until the florets are lightly golden here and there (you may need to do this in batches).

2 Sprinkle over the garlic, chilli and fennel seeds. Mix the tomato purée with 150ml cold water, pour it over the cauliflower and cover. Cook over a medium-low heat for 15 mins, or until the cauliflower is tender. After the cauliflower has been cooking for 10 mins, cook the pasta according to the pack instructions.

3 Uncover the cauliflower and add the turmeric and tomatoes plus their juice. Increase the heat slightly and cook for 5 mins, or until the juice has reduced slightly.

4 Stir in the capers and season. Drain the pasta, stir into the cauliflower and serve in shallow bowls with a scattering of parsley on top.