#DaliasKitchen |How to Make Nutritious Roasted Cauliflower and Spinach Pasta

Follow Dalia Dogmoch Soubra’s simple steps to make this delicious vegetarian dinner.

Dalia Dogmoch Soubra

ROASTED CAULIFLOWER& SPINACH PASTA

Serves 4

Prep & cook time: 45 minutes

• 500g cauliflower, cut into florets
• 300g baby spinach
• 200ml olive oil
• 3 garlic cloves, thinly sliced
• ½ red chilli, thinly sliced
• 500g pasta (penne or similar)
• 100g grated parmesan
• 50g butter
• Squeeze of lemon juice
• Salt and cracked black pepper to taste

Dalia Dogmoch Soubra’s Roasted Cauliflower and Spinach Pasta

1. Preheat the oven to 180c. In a baking tray place the cauliflower and spinach, toss with the olive oil. Season with salt and pepper.
2. Cover with foil and roast for 20 minutes. Then remove the foil and roast for another 20 minutes.
3. Remove from the oven and drain the remaining olive oil. Keep it aside.
4. Cook your pasta in boiling salt water as instructed on the pack.
5. Once it is cooked, drain but retain about half a cup or so of cooking water.
6. In a pan, heat the olive oil from the oven and add some more. Once the oil is slightly hot, add the garlic and chilli.
7. Sauté for just a minute or so before adding the pasta, cauliflower and spinach.
8. Toss in the pan, add the cooking water, parmesan and butter, and a little lemon juice. Combine everything well. Season with salt and pepper and serve immediately.

From the February 2018 issue of Harper’s Bazaar Arabia

Photography: Ausra Osipaviciute. Styling: Taya Shalaby. Dalia wears: top, Dhs4,350, Johanna Ortiz and jeans, Dhs750, Rag & Bone, both at Ounass. With thanks to El Chiringuito Dubai.