Orechiette with roast cauliflower and garlic-lemon crumb

Here's a tasty pasta dish for two that's high in calcium and is vegetarian too.

Serves: 2

Time to make: 30 mins

Ingredients

More weights & measures

1 cup orecchiette or other small pasta,eg, macaroni
2 cups cauliflower florets
2 cups roughly chopped kale spray oil
1 clove garlic, finely chopped
3 tablespoons fresh or dried breadcrumbs
zest and juice of 1 lemon
2 tablespoons chopped fresh parsley
1 cup rocketarugulaX leaves
2 tablespoons grated parmesan
chilli flakes and black pepper to garnish (optional)

Instructions

Stay Awake

1 Preheat oven to 200°C. Cook pasta following packet instructions. Drain, reserving ½ cup pasta water, and set aside.

2 On a baking tray, place cauliflower and kale. Spray with oil and roast for 15-20 minutes, until browned and soft.

3 Meanwhile, spray a frying pan with oil and set over a medium heat. Add garlic and cook for 1 minute, then add crumbs. Toss to toast for 1 minute. add zest and parsley. Set aside.

4 Into the pasta, add vegetables. Toss to combine, adding pasta water as needed to bind everything together. add rocket leaves and half of the parmesan. Toss again. Serve pasta with remaining parmesan, garlic-lemon crumbs and drizzle with lemon juice. Garnish with pepper and chilli flakes, if desired.

Variations

Make it vegan: Use Angel Food parmesan.

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

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

You may also like:

Healthy garlic bread

Nutrition Info (per serve)

Calories 457 cal

Kilojoules 1910 kJ

Protein 16 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 60 g

Sugar 8 g

Dietary fibre 10 g

Sodium 130 mg

Calcium 360 mg

Iron 3.5 mg

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.