You will love this dish cos it’s a ONE POT DISH! I mean 2 if you include the pot to cook the pasta in! And it’s perfect when your sink is piling with pots and you don’t feel like cooking….MAKE THIS! I was so sleepy and worn out after the busy day , and the sink was piling with plates the husband was supposed to wash… :I Gosh…then I remembered this recipe. And perfect for vegetarians if you omit the parmesan. Try it. I actually served it with Fennel Baked Chicken which I shall post soon cos that too was so yummy!!!!!!! 😉
Recipe: (adapted from Donna Hay magazine)
- 500g cauliflower cut into medium sized florets
- 1 cup black olives, drained
- half a head of garlic, peeled and kept whole
- 2 tbsp. rosemary/oregano leaves, chopped
- 1 tbsp. white wine vinegar
- 1/4 cup olive oil
- 1 tbsp. chilli flakes
- 1 tsp lemon zest ( I used orange!)
- 1/2 cup grated parmesan / pecorino
- 300g spaghetti
Preheat oven to 200 deg C.
Get your roasting pan out, throw in the cauliflower florets, olives, garlic, lemon zest, vinegar, olive oil, chilli flakes, lemon zest, salt and pepper. Toss to coat.
Bake in the oven for 15-20mins.
While the cauliflower is roasting, cook the spaghetti. Once cauliflower is cooked, get it out and add the cooked and drained spaghetti to the roasting pan. Add some chopped parsley and wallah it’s done! Enjoy!