Roasted Cauliflower and Tomato Tagliatelle with Salad

Roasted Cauliflower and Tomato Tagliatelle with Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 20, 2015.
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Delicious roasted cauliflower tagliatelle with basil and a crisp side salad.

Ingredients

ROASTED CAULIFLOWER

  • 1/2 head cauliflower, cut into small florets
  • 1 tablespoon olive oil
  • 1/2 block parmesan cheese, finely grated
  • Pinch of chilli flakes (optional)

TOMATO TAGLIATELLE

  • 1 tablespoon olive oil
  • 1 brown onion, thinly sliced
  • 1 teaspoon brown sugar
  • 2 cloves garlic, thinly sliced
  • 1 carrot, grated
  • 70g tomato paste
  • 1/2 cup red wine (optional)
  • 1 can chopped tomatoes
  • 1 cup chicken stock
  • 2 teaspoons balsamic vinegar
  • 1/4 cup chopped basil
  • 400g tagliatelle

SALAD

  • 2 baby cos lettuces
  • 1/2 telegraph cucumber
  • 1 tomato
  • 2 teaspoons olive oil
  • 1 teaspoon white wine vinegar
  • 1/2 block parmesan cheese, finely grated, to serve

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
  2. Toss cauliflower on prepared tray with olive oil. Sprinkle over parmesan and chilli flakes (if using) and season with salt and pepper. Roast for about 20 minutes until golden and caramelised. Turn once during cooking.
  3. Heat olive oil in a large fry-pan (preferably non-stick) on medium heat. Cook onion for 4 minutes until soft and staring to caramelise, add sugar, reduce heat to low and cook for a further 2 minutes until onions are a caramel colour. Add garlic, carrot, tomato paste and red wine (if using) and cook for 1 minute. Add tomatoes, chicken stock and balsamic vinegar. Bring to a simmer and cook for about 4 minutes, until sauce thickens slightly. Season with salt and pepper and stir through basil.
  4. Cook pasta in pot of boiling water for about 8 minutes, or until al dente (just tender). Stir occasionally to avoid sticking. Drain, add to pan with sauce and toss to coat. Season to taste with salt and pepper.
  5. While sauce and pasta cook, prepare salad. Shred lettuce; slice cucumber and tomato; add all to a large bowl with olive oil and vinegar. Season with salt and pepper and toss to coat.
  6. Spoon pasta into bowls, top with roasted cauliflower and sprinkle over cheese. Serve salad on the side.

Nutritional Information

Energy 2092 kj
500 kcal
Protein 21.8g
Carbohydrate 71.3g
Fat 12.7g