CAULIFLOWER, ANCHOVY AND RAISIN SPAGHETTI

40 MINUTES | SERVES 4 EASY | LC

cauliflower 1, cut into florets, leaves reserved

olive oil 3 tbsp

sweet smoked paprika Ω tsp

dried chilli flakes a large pinch

red onion 1, thinly sliced

garlic 2 cloves, thinly sliced

anchovies in olive oil 3, drained and chopped

white wine 175ml

spaghetti 350g

raisins 50g

flat-leaf parsley Ω a small bunch,

finely chopped

pine nuts a handful, toasted, to serve

parmesan finely grated to serve (optional)

• 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.

PER SERVING 535 KCALS | FAT 10.8G SATURATES 1.6G | CARBS 84.4G | SUGARS 17.6G FIBRE 8G | PROTEIN 16G | SALT 0.4G