Roasted Cauliflower, Pancetta, Pea & Chilli Pasta

After spending much of my childhood through to my early twenties avoiding cauliflower because of an unfounded phobia of the stuff, I now love it and enjoy experimenting whether it be cauliflower pizza bases, cauliflower couscous or a simple roasted cauliflower side dish.

Not only is it tasty and versatile but oh so nutritious. One serving of cauliflower provides you with 75% of your daily vitamin C and it is also rich in vitamin K, potassium and fibre. Some nutritionists advocate cauliflower as a good remedy for high blood pressure and a healthy heart.

My latest trial was roast cauliflower and pancetta spaghetti which went down a treat in our house. Elix and I have been out and about a lot lately so cooking this, eating in and having a much needed catch up was a nice relaxing treat for the two of us.

Serves 2
3/4 cauliflower – chopped into bitesize florets
2 tsp Grated Parmesan
1 tbsp Lemon Juice
2 Cloves Garlic – grated
Wholewheat Spaghetti
1/2 tsp dried chilli flakes
4 rashers pancetta – sliced into strips
Handful of peas

Pre-heat the oven to 180 degs. Place the cauliflower in a roasting dish and sprinkle with the parmesan, lemon juice, garlic and some olive oil. Mix together and pop into the oven for 45 minutes until cooked and caramelised.
Meanwhile cook the spaghetti and peas together in boiling water and whilst it bubbles away start on the pancetta. You only need a tiny bit of olive oil in the pan to fry the pancetta, as it starts to crisp up, add in the chilli flakes and mix. Mix together with the caramelised cauliflower and allow the smoky pancetta flavour to really mix with the cauliflower.
Once the pasta and peas are cooked, combine with the pancetta and cauliflower.




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