Barilla® Gluten Free Spaghetti

with Roasted Cauliflower, Capers & Golden Raisins

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Ingredients for 4 people

  • 1 box Barilla® Gluten Free Spaghetti
  • ½ (170 g) cauliflower cut into small florets
  • 4 tablespoons (60 mL) + 2 for drizzling extra virgin olive oil
  • salt and black pepper to taste
  • 1 cup (340 g) onion diced
  • 1 tablespoon (15 mL) capers (optional)
  • ¼ cup (85 g) golden raisins soaked in 1 cup (250 mL) water (optional)
  • 1 tablespoon parsley chopped
  • ½ cup (170 g) Parmigiano Reggiano cheese grated
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  • Pre-heat the oven to 425°F and bring a large pot of water to a boil
  • Toss the cauliflower in 2 tablespoons (30 mL) of olive oil, season with salt and pepper
  • Place on a sheet tray and roast in the oven until golden brown
  • Meanwhile, in a large skillet sauté the onion in 2 tablespoons (30 mL) of olive oil
  • Cook the pasta according to package directions
  • Reserve 1 cup (250 mL) of the cooking liquid and add it to the onions
  • ADD the pasta to the sauce and cook for 1 minute over medium heat, stirring frequently until it becomes creamy

  • ADD the cauliflower, capers and raisins and toss to combine
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