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Saffron-spiced cauliflower pasta

cauliflower is a versatile vegetable – delicious pickled or roasted, in curries, soups and salads.

  • Timer Prep 15 min
    Cook 25 min
  • Chart 455.0 cal/
  • Chef hat Easy


Finely chop the garlic cloves. Grate and juice the lemons. Break the cauliflower into small florets.


  1. 1 Heat the oven to 190°C/375°F/Gas 5 (170°C for fan ovens).
  2. 2 Place the cauliflower florets in a shallow roasting tin and sprinkle over the saffron, breadcrumbs, pine nuts and garlic.
  3. 3 Season and drizzle over 2 tbsp of the oil. Mix well and spread out so the cauliflower is in a single layer. Roast for 10 minutes.
  4. 4 Stir through the raisins and roast for a further 15 minutes until the cauliflower is tender and lightly browned.
  5. 5 Meanwhile, cook the pasta according to pack instructions and drain well.
  6. 6 Stir the remaining oil, lemon rind and juice into the cauliflower and toss with the pasta to serve.
  • Average per serving
  • Calories 455.0kCal
  • Fat19.9g
  • Saturated2.4g
  • Salt0.18g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg