Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 1 small cauliflower, cut into small florets
- 1 onion, chopped
- 4 sprig flat-leaf parsley, leaves picked, chopped
- 1/4 cup pumpkin seeds
- 1/2teaspoons chilli flakes
- 1/2teaspoons fennel seeds
- 1/2 lemon, juiced
- 300grams gluten and wheat free spirals
- 30grams pecorino, shaved (to serve)
- 1/3 cup olive oil
- 2 slice free from gluten bread, torn into small pieces
- 120grams salad leaf mix (to serve)
- 3 anchovies, chopped
- 2 cloves garlic, crushed
Method
Step 1 of 6
Preheat oven to 200°C. Line two baking trays with baking paper. Place cauliflower on one tray. Drizzle with 1 tbs of the oil, season and toss to coat. Roast for 30-35 minutes or until tender and golden.
Step 2 of 6
Place bread pieces onto second tray. Drizzle with 1 tbs of oil and scatter over fennel seeds and chilli flakes. Toss to coat and bake for 15-20 minutes or until golden and crisp.
Step 3 of 6
Cook pasta according to packet instructions. Drain, reserving 1/3 cup of cooking liquid. Return pasta to pan and drizzle with a little extra oil. Set aside.
Step 4 of 6
Heat remaining oil in a medium frying pan. Cook onion and garlic for 8 minutes or until very soft. Add anchovy and pumpkin seeds and cook for a further 3 minutes or until seeds are lightly toasted.
Step 5 of 6
Add cauliflower, pasta, reserved cooking liquid, parsley and lemon juice. Toss to combine and simmer for 1 minute.
Step 6 of 6
Divide between serving bowls. Top with breadcrumbs, pecorino and a drizzle of extra oil. Serve with salad leaves.
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