Orecchiette with roasted cauliflower, pine nuts and green olives
(at time of publication)
- 1 small (500g) head cauliflower, cut in florets
- 2 tablespoons olive oil
- ¼ teaspoon salt
- freshly ground black pepper
- 70g pine nuts
- 70g pitted green olives
- ½ cup fresh breadcrumbs
- 250g orecchiette, or your favourite shaped pasta
- 2 tablespoons fresh flat-leaf parsley
- extra-virgin olive oil, to serve (optional)
1 Preheat oven to 200°C. Place cauliflower in an ovenproof dish. Toss through oil and season with salt and pepper. Roast for 25 minutes until cauliflower is lightly browned and just tender (insert knife into stem to check). Toss once during cooking.
2 Stir pine nuts, olives and breadcrumbs through cauliflower. Return to oven and bake for 15 minutes until golden brown.
3 While cauliflower is roasting, cook pasta following packet directions. Drain well.
4 Mix pasta through cauliflower. Sprinkle over parsley and drizzle with extra-virgin olive oil (if using). Serve hot in warm bowls.
Make it gluten free: Use gluten-free breadcrumbs and pasta.
Humble vege star: Cauliflower
Roasting cauliflower gives it a wonderful nutty flavour and the addition of tangy green olives to this dish lends itself to this humble brassica.
Nutrition Info (per serve)
Total fat 25g
–Saturated fat 4g
Dietary fibre 6g
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