Cauliflower & caper pasta

Dietitian Aoife Hearne suggests a tasty recipe that could easily be doubled up for a family of four to keep us on track with the leaders

Serves 2 (each serving contains approximately 540 kcal)

Ingredients

1 small cauliflower (700g florets)

1 small red onion

2 garlic cloves

10g fresh thyme sprigs

3 tablespoons rapeseed oil (45g)

½ teaspoon dried chilli flakes (optional)

100g wholewheat spaghetti

35g capers (well rinsed)

30g Gran Moravia cheese (vegetarian Parmesan-style alternative)

Salt (optional) and freshly ground black pepper

Method

1 Pre-heat the oven to 200°C / 400°F / gas mark 6. Cut the cauliflower into small florets – you’ll need 700g in total. Cut the onion in half and peel then cut into slices. Peel and crush the garlic. Strip the thyme leaves from the stems.

2 Put the oil in a large bowl and add the onion, garlic, thyme and chilli flakes (optional). Tip in the cauliflower and toss until evenly coated. Spread out on a baking sheet lined with parchment paper and season to taste with salt and pepper. Roast for 15-20 minutes or until the cauliflower is piping hot and lightly charred, stirring once to ensure it is cooked evenly.

3 Plunge the spaghetti into a large saucepan of boiling water and cook for 10-12 minutes until tender or according to packet instructions.

4 Drain the pasta and return to the pan, fold in the roasted cauliflower mixture with the capers and divide between bowls. Using a vegetable peeler, shave over the cheese to serve.

Prepare ahead: The cauliflower and onion can be prepared in advance and kept in a suitable container in the fridge for up to three days. The flavoured oil can also be prepared and kept in a screwtop jar in the fridge until needed. This can also be served as a salad, perhaps using a pasta shape that is more convenient to eat such as wholewheat penne or fusilli. Just remember to bring a fork if transporting.