Once again taking the inspiration from the great Ottolenghi, today’s lunch is an interesting combination of tart, sweet and salty with roasted cauliflower, celery, currants and capers. All of the added goodness means you don’t need much pasta, which is great for a sustained middle of the day energy boost!
ingredients
- 2 tsp Coconut Oil see product
- 1 tsp Coconut Sugar see product
- 1 packet of pasta of your choice
- 3 stalks of celery, cut into 1 cm lengths with the leaves picked and kept
- 1 red onion, cut in to strips
- ½ cauliflower, cut into small florets
- ¼ cup currants
- 2 tbsp capers
- 2 cloves of garlic, chopped
- ½ bunch of parsley
- 2 tbsp apple cider vinegar
- 1 tsp of salt
- pepper
method
- Step 1First coat the cauliflower in 1 tsp of the coconut oil and ½ tsp of salt. Roast in a hot oven until tender and the edges are browning, around 15-20 minutes.
- Step 2With the remaining coconut oil, fry the celery stalks, garlic and onion until tender, around 10 minutes and set aside.
- Step 3In a small saucepan gently heat the coconut sugar and the vinegar, add the currants and leave on the heat until the sugar has dissolved. Remove from heat and allow to cool slightly.
- Step 4Cook the pasta in plenty of boiling salted water according to the packets instructions.
- Step 5Lightly toss all of the ingredients together when cooked, adding the celery leaves, parsley and capers at the end and serve warm with pepper and salt if needed.
- FAVOURITE 8
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