Roast Cauliflower Pasta with Fresh Parsley

Updated at: Thu, 17 Aug 2023 07:37:32 GMT

Step 1

Preheat the oven to 220C. Bring a large saucepan of salted water to the boil for the pasta. Line a large oven tray with baking paper. Cut the cauliflower into 2cm chunks. Finely chop the onion. Coarsely chop the parsley leaves and finely chop the stems. Crush or finely chop 3 garlic cloves.

Step 2

Combine 1 tbs barbecue seasoning and 2 tbs olive oil in a large bowl. Add the cauliflower, season with salt and pepper and gently toss to coat. Put the cauliflower on the lined tray and roast for 12-15 mins until tender. Meanwhile, cook three-quarters of the pasta* in the pan of boiling water for 8 mins or until al dente. Reserve 2 tbs cooking water, then drain the pasta.

Step 3

While the pasta is cooking, heat 1 tbs olive oil in a large deep frypan over medium heat. Cook the onion, stirring, for 4 mins or until softened. Add the parsley stems, garlic and remaining barbecue seasoning and cook, stirring, for 1 min or until fragrant.

Step 4

Add the tomatoes, 2 tbs tomato paste, 1 tbs soy sauce and 2 tsp sugar to the onion mixture and stir to combine. Season with salt and pepper and bring to the boil. Reduce the heat to medium and cook for 8 mins or until slightly thickened.

Step 5

Add the roast cauliflower, pasta, reserved cooking water and half the parsley leaves to the sauce and cook, stirring, for 1-2 mins until combined and warmed through. Taste, then season with salt and pepper. Divide the roast cauliflower pasta among bowls, scatter over the remaining parsley leaves and enjoy!

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