Name: Caramelised onion, pine nut and cauliflower pasta
Total time: 40 min
Yield: Serves 2
Ingredients: 1 tbsp olive oil; 2 onions, finely sliced; 1 small cauliflower, cut into florets; 150g wholewheat pasta (spaghetti works well); ½ tbsp raisins; 1 tbsp sherry vinegar (ensure vegan, if needed); 2 tbsp pine nuts; a handful flat-leaf parsley, chopped

Two white bowls filled with wholewheat brown spaghetti, roast cauliflower and green chopped parsley

1 tbsp olive oil
2 onions
finely sliced
1 small cauliflower
cut into florets
150g wholewheat pasta (spaghetti works well)
½ tbsp raisins
1 tbsp sherry vinegar (ensure vegan, if needed)
2 tbsp pine nuts
a handful flat-leaf parsley
chopped

Method

step 1
Heat half of the olive oil in a frying pan over a low heat and fry the onions with a pinch of salt for 20-30 minutes or until golden and caramelised. Add a splash of water to speed up the process or if the onions start to darken too much.
step 2
Meanwhile, heat the grill to high. Toss the cauliflower on a tray with the remaining oil and season well. Grill for 15-20 minutes, turning halfway through, until the cauliflower is golden and crisp, and the stalks are tender. Cook the pasta in a pan of boiling salted water following pack instructions until al dente.
step 3
Stir the raisins, vinegar and pine nuts into the onions. Fry for a minute more until the vinegar evaporates and the nuts are toasted.
step 4
Drain the pasta, reserving 100ml of the water. Tip the pasta into the onion mixture along with the cauliflower. Toss everything together well, adding a splash of the reserved water to loosen. Scatter with the parsley to serve.