Why recepie famous for?
Reduce the chilli in this recipe for a kid-friendly vegetarian meal.
Ingredients
1 small (about 1kg) cauliflower, cut into small florets
1/4 cup (60ml) olive oil
1 brown onion, thinly sliced
1 red capsicum, seeded, thinly sliced
3 garlic cloves, crushed
1/4 cup (40g) pine nuts, toasted
1 fresh long red chilli, finely chopped
375g spaghetti
1 cup flat-leaf parsley leaves
1/2 cup (40g) parmesan, shaved (or vegetarian hard cheese)
Lemon wedges, to serve
Coles Bakery Sourdough White Vienna bread, to serve
Instructions
Step 1
Cook cauliflower, covered, in a steamer basket over a saucepan of simmering water, for 10 mins or until tender.
Step 2
Heat the oil in a large frying pan over medium-high heat. Cook the onion and capsicum, stirring, for 5 mins or until softened. Add the cauliflower and garlic. Cook, breaking up the cauliflower with a wooden spoon, for 5-7 mins or until light golden. Add pine nuts and chilli. Cook, stirring, for 1 min or until fragrant.
Step 3
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.
Step 4
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.
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