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Barilla® Gluten Free Spaghetti
with Roasted Cauliflower, Capers & Golden Raisins
- Prep
- Cook
- Skill
- Casual
Ingredients
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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Instructions
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Pre-heat the oven to 425°F and bring a large pot of water to a boil
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Toss the cauliflower in 2 tablespoons (30 mL) of olive oil, season with salt and pepper
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Place on a sheet tray and roast in the oven until golden brown
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Meanwhile, in a large skillet sauté the onion in 2 tablespoons (30 mL) of olive oil
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Cook the pasta according to package directions
- Reserve 1 cup (250 mL) of the cooking liquid and add it to the onions
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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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