Orecchiette with roasted cauliflower, pine nuts and green olives

Author: Jennifer Yee Collinson - B.H.Sc. Food Science & Human Nutrition

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Serves: 4

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

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)

Instructions

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.

Variations

Make it gluten free: Use gluten-free breadcrumbs and pasta.

HFG tip

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)

Calories 538cal

Kilojoules 2250kJ

Protein 16g

Total fat 25g

–Saturated fat 4g

Carbohydrates 60g

–Sugars 7g

Dietary fibre 6g

Sodium 520mg

Calcium 70mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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