Sicilian Cauliflower & Caper Pasta Salad
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Total: 35 mins
A salad inspired by the sunny flavours of Sicily, tumbling nutty roast cauliflower with juicy cherry vine tomatoes, tender pasta shells, a garlicky lemon-pickled mix of red onion, plump raisins and salty capers, and plenty of fresh parsley.
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411 kcal
(per portion)
Ingredients you'll need
  • 1 cauliflower
  • 75g gnocchetti pasta
  • 25g raisins
  • 1 lemon
  • 1 garlic clove
  • 1 red onion
  • 1 tbsp capers
  • A large handful of flat leaf parsley
  • 250g cherry vine tomatoes
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Baking tray
  • Large pan with a lid
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Chop the cauliflower into 1cm-thick chunks. Spread out on a baking tray. Drizzle with 1 tbsp olive oil, add a good pinch of salt and pepper and gently toss to coat. Slide into the oven for 30 mins till the cauliflower is lightly browned on the edges.

  • 2.

    Meanwhile, fill and boil the kettle. Tip the pasta into a pan with a pinch of salt and cover with boiling water. Simmer for 6 mins, then add the raisins. Cook for 2-3 mins till the pasta is soft with a slight bite. Drain and rinse under cold water, and set aside to drain in the colander.

  • 3.

    While the pasta and cauliflower cook, zest and juice the lemon into a mixing bowl. Pour in 1 tbsp olive oil. Peel and finely grate in the garlic. Peel and thinly slice the red onion and add it to the bowl. Rinse the capers (they can be salty), then add them to the bowl and mix together. Set aside.

  • 4.

    Finely chop the parsley leaves and stalks. Halve the cherry vine tomatoes.

  • 5.

    Add the pasta and raisins to the salad bowl, along with the cauliflower, tomatoes and parsley. Taste and add more salt or pepper if needed. Gently toss the salad, divide between 2 plates and serve.

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