At first glance this recipe doesn’t sound like it will work – a sauce for pasta made with roasted broccoli, cauliflower, raisins and red onions – but believe us, it’s delicious, easy and quick to cook.
Roasting rather than boiling prevents the vegetables becoming soggy and intensifies their flavour. This is a good recipe to try with kids who are vegetable averse – the raisins add a touch of sweetness they’ll find difficult to resist. Cauliflower and broccoli are available throughout the year but are at their best in March.
1 small cauliflower, approx. 300g, broken into florets.
1-2 heads of broccoli, approx. 300g, broken into florets
4 tbsp olive oil
juice of 1 lemon
1 red onion, approx. 200g, finely sliced
2 cloves garlic, peeled and finely sliced
Generous splash of white wine vinegar
1-2 glasses white wine
Generous handful of raisins
Generous handful Parmesan
Salt and pepper
- Preheat the oven to 200/180 fan/gas mark 6.
- Put the cauliflower and broccoli in a single layer in a large oven-proof dish.
- Add 3 tbsp olive oil, the lemon juice, salt and pepper and toss so that the vegetables are well coated.
- Put the vegetables in the oven to roast for 25-30 minutes.
- While the vegetables are cooking put the remaining oil in a heavy bottomed pan over a medium heat then add the onions and cook gently, stirring now and then, for 10 minutes.
- After 10 minutes add the garlic, cook for a few minutes until starting to soften and caramelize then splash in the vinegar and allow to reduce completely.
- Add the wine and raisins and simmer gently until the liquid has reduced by about half.
- Meanwhile, cook the pasta according the manufacturer’s instructions.
- Check the vegetables are tender then add the onion mixture.
- Season well, mix and then toss with the drained pasta.
- Serve with Parmesan sprinkled on top.