Roasted cauliflower and red onion combine with capers, currants and almonds in this Sicilian-inspired pasta dish.
Serves: 2
INGREDIENTS
½ cauliflower, cut into large bite-sized pieces
1 large red onion, thickly sliced
¼ cup olive oil
sea salt and ground pepper
250 grams dried spaghetti
2 tablespoons currants soaked in 2 tablespoons
warm water
2 tablespoons capers
1 clove garlic, crushed
1 tablespoon tomato paste
¼ cup roasted skin-on almonds, roughly chopped
2 tablespoons
chopped parsley
parmesan, for grating
METHOD
Preheat the oven to 200°C fan bake.
Toss the cauliflower and onion with half of the olive oil and season with salt and pepper. Spread out in a single layer on a large baking tray. Roast until just tender, but still with a little firmness, about 20 minutes.
Cook the pasta in plenty of boiling salted water until al dente. Scoop out and reserve ½ cup of cooking water then drain the spaghetti.
Heat the remaining 2 tablespoons of oil in the same saucepan and stir in the drained currants, capers, garlic and tomato paste. Cook for 2 minutes then stir in the reserved cooking water and bring to the boil. Add the cauliflower, onions and the spaghetti.
To serve: Divide among bowls and top with the almonds, parsley and a good grating of parmesan.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.