Cauliflower Raisin Pasta

1⁄2 cup olive oil
1 tsp ground cumin
2 cloves garlic, peeled and smashed
1 medium head cauliflower, cored and cut into small florets
Salt and pepper, to taste
500g dried gemelli pasta (or similar)
1⁄2 cup slivered almonds, toasted
1⁄3 cup golden raisins
2 tbsp finely chopped parsley
Juice and zest of 1 lemon
1⁄3 cup fresh bread crumbs, toasted

Heat oven to 200°. In a bowl, toss 1⁄4 cup oil, cumin, garlic, cauliflower, and salt and pepper until coated.

Spread out evenly in a baking tray and bake until cauliflower is golden brown and tender, around 25–30 minutes. Remove from oven to cool slightly.

Meanwhile, bring a large saucepan of salted water to boil. Cook pasta until al dente, about 13 minutes. Drain and set aside.

Toss cauliflower mixture with remaining oil, cooked pasta, almonds, raisins, parsley, lemon juice and zest. Season and top with bread crumbs.

Recipe adapted from Helen Rosner.
Image via Vegan Richa.