Cauliflower and pine nut spaghetti

Reduce the chilli in this recipe for a kid-friendly vegetarian meal.

Recipe «Cauliflower and pine nut spaghetti» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small cauliflower, cut into small florets, 1/4 cup olive oil, 1 brown onion, thinly sliced, 1 red capsicum, seeded, thinly sliced, 3 garlic cloves, crushed , 1/4 cup pine nuts, toasted, 1 fresh long red chilli, finely chopped, 375g spaghetti , 1 cup flat-leaf parsley leaves, 1/2 cup parmesan, shaved, Lemon wedges, to serve, Coles Bakery Sourdough White Vienna bread, to serve.

Ingredients:

• 1 small cauliflower, cut into small florets 
• 1/4 cup olive oil 
• 1 brown onion, thinly sliced 
• 1 red capsicum, seeded, thinly sliced 
• 3 garlic cloves, crushed 
• 1/4 cup pine nuts, toasted 
• 1 fresh long red chilli, finely chopped 
• 375g spaghetti 
• 1 cup flat-leaf parsley leaves 
• 1/2 cup parmesan, shaved 
• Lemon wedges, to serve 
• Coles Bakery Sourdough White Vienna bread, to serve 

Instructions

1. Cook cauliflower, covered, in a steamer basket over a saucepan of simmering water, for 10 mins or until tender.
2. 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.
3. 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.
4. 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.