Linguine with Roasted Cauliflower, Yoghurt and Lemon
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 head cauliflower, chopped into bite sized florets
  • 2 tsp olive oil
  • ½ lb/ 225 g whole wheat linguine (or pasta of choice)
  • ½ cup plain yoghurt (full fat)
  • ¼ cup parmesan or pecorino, grated (plus more for sprinkling)
  • juice and zest of 1 lemon
  • 1 garlic clove, minced
  • ¼ cup almonds, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 2 tsp capers (optional)
  • salt and pepper to taste
Method
  1. Preheat oven to 400F/200C
  2. Tip cauliflower florets into a large roasting tray, and toss with olive oil. Roast for about 30 minutes, tossing occasionally, until the cauliflower is tender and beginning to caramelize in places
  3. When the cauliflower is about half way through roasting, bring a large pot of salted water to the boil, cook pasta according to package instructions and drain, reserving about a cook of cooking water
  4. Return the pasta to the hot pan, off the heat. Toss with yoghurt, parmesan, lemon juice and zest, garlic, chopped almonds, parsley, capers (if using), and cauliflower. Add as much of the pasta cooking water to the pot as you need to reach the desired constancy. Season with salt and pepper to taste
  5. Serve with extra parmesan on top!
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/linguine-roasted-cauliflower-yoghurt-lemon/