Reduce the chilli in this recipe for a kid-friendly vegetarian meal.
- Cook cauliflower, covered, in a steamer basket over a saucepan of simmering water, for 10 mins or until tender.
- Heat the oil in a large frying pan over medium-high heat. Cook the onion and capsicum, stirring, for 5 mins or until softened. Add the cauliflower and garlic. Cook, breaking up the cauliflower with a wooden spoon, for 5-7 mins or until light golden. Add pine nuts and chilli. Cook, stirring, for 1 min or until fragrant.
- Meanwhile, cook the spaghetti in a large saucepan of salted boiling water following packet directions. Drain, reserving 1/2 cup (125ml) of the cooking liquid.
- Add the pasta, parsley and reserved liquid to the cauliflower mixture. Toss to combine and sprinkle with parmesan. Divide among serving bowls. Serve with the lemon wedges and sourdough.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set