Creamy Cauliflower Rigatoni with Roasted Veggies and Seeds

'Recipe adapted from realfood.tesco.com'

Ingredients:

2 medium cauliflowers (approx. 1.3kg) – ⅓ cut into small florets, ⅔ finely chopped

3 tbsp olive oil

1 large red onion, thinly sliced into wedges

30g pumpkin seeds

1 vegetable stock pot, dissolved in 1 liter boiling water

2 tbsp tahini

300g rigatoni pasta

250g baby spinach

1 tsp crushed red pepper flakes (optional)

Method:

Preheat & roast the Veggies

Preheat your oven to 220°C (fan 200°C) / Gas 7

Place a large baking tray in the oven while it heats up

Toss the cauliflower florets with 1 tbsp olive oil and arrange them on half of the hot tray

Coat the onion wedges with ½ tbsp oil and place them on the other side of the tray

Roast for 20 minutes

Sprinkle the pumpkin seeds around the onion and roast for an additional 5 minutes, until the cauliflower is golden and tender

Turn off the oven, leaving the tray inside to keep warm

To Make the Cauliflower Sauce

In a large saucepan, heat the remaining 1½ tbsp olive oil over medium heat

Add the finely chopped cauliflower and cook for 5 minutes, stirring often

Pour in the vegetable stock, cover with a lid, and bring to a boil

Lower the heat and simmer for 12 minutes until the cauliflower is soft

Blend the mixture using a blender or stick blender until smooth and creamy

Mix in the tahini and season with salt and pepper

Set aside half of the sauce (800g) for another recipe (such as a chickpea stew), and return the rest to the pan

Assemble & Serve

Divide the pasta mixture between serving plates

Top with the roasted cauliflower, caramelised onion, and toasted pumpkin seeds

Sprinkle with crushed red pepper flakes if you like a bit of heat