Serves 4 - Prep 10 minutes - Cooking 25 minutes
1 small cauliflower, cut into small florets
1/4 cup (60ml) olive oil
1 brown onion, thinly sliced
1 red capsicum, seeded, thinly sliced
3 cloves garlic, crushed
1/4 cup (40g) pine nuts, toasted
1 fresh long red chilli, finely chopped
375 g spaghetti
1 cup flat-leaf parsley leaves
1/2 cup (40g) shaved parmesan
Lemon wedges, to serve
Coles Bakery Sourdough White Vienna Bread, to serve
- Cook cauliflower, covered, in a steamer basket over a saucepan of simmering water, for 10 minutes or until tender.
- Heat the oil in a large frying pan over medium-high heat. Cook the onion and capsicum, stirring, for 5 minutes or until softened. Add the cauliflower and garlic. Cook, breaking up the cauliflower with a wooden spoon, for 5-7 minutes or until light golden. Add pine nuts and chilli. Cook, stirring, for 1 minute or until fragrant.
- Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions. Drain, reserving 1/2 cup (125ml) of the cooking liquid.
- Add the pasta, parsley and reserved liquid to the cauliflower mixture. Toss to combine and sprinkle with parmesan. Divide among serving bowls. Serve with the lemon wedges and sourdough.
Per serve: 18g Protein * 23g fat * 37g Carb * 12g Fibre * 445 Calories