This simple vegetarian pasta is a winter delight. Roasting cauliflower creates a lovely caramelised flavour and it becomes crisp around the edges.
- 1 small head cauliflower
- olive oil
- 1 teaspoon ground sumac
- 200g canned chickpeas
- 1/2 cup natural almonds
- 200g spinach, trim the base of the stems
- 240g dried spaghetti
- extra virgin olive oil
- 1/2 cup shaved Parmesan cheese
Preheat the oven to 200 C fan bake.
Divide cauliflower into small florets, place in a roasting pan, drizzle with a glug of olive oil and toss to coat. Make sure the florets are in a single layer, sprinkle with the sumac and a little salt and bake for 20 – 25 minutes, adding the chickpeas and almonds to the pan after the first 10 minutes. Once cooked, gently mix the spinach into the pan and return to the oven for 5 minutes, just until the spinach has wilted.
While the cauliflower is cooking, bring a large saucepan of salted water to the boil and cook pasta for 8-10 minutes or until just tender. Drain the spaghetti and drizzle with extra virgin olive oil.
Serve the pasta topped with the cauliflower, chickpeas, almonds and spinach.
Season generously with freshly ground black pepper and serve with shaved Parmesan cheese.