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  • Peppermint Magazine

    cooking up comfort

    May 27, 2020 5 minutes

    Emma Galloway

    CAULIFLOWER SPAGHETTI w/ lemon, chilli + crispy capers

    I love this recipe because it relies on pantry staples and is easily adaptable, and most importantly, it tastes great!

    Serves 4 / Gluten-free / Vegan

    INGREDIENTS

    60ml (¼ cup) extra virgin olive oil
    4 tablespoons baby capers, drained well + patted dry
    4 cloves garlic, finely chopped
    The finely grated zest + juice of 1 lemon
    A good pinch dried chilli flakes, optional
    ½ large (approx. 800g) cauliflower, cut into roughly 2cm florets (including the stem too)
    250g packet dried gluten-free spaghetti
    Handful of flat leaf parsley, finely chopped

    This super simple recipe creates a great family-friendly meal. Long and slow cooking renders the cauliflower beautifully soft and sweet, while the lemon and chilli a adds bit of oomph. I like

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