Caramelised onion, pine nut and cauliflower pasta

Two white bowls filled with wholewheat brown spaghetti, roast cauliflower and green chopped parsley

Try this speedy recipe for caramelised onion, pine nut and cauliflower pasta, then check out our vegan cauliflower carbonara, cauliflower and chickpea curry, vegan cauliflower tacos and more vegan cauliflower recipes.

  • 187
  • Total time 40 minutes
  • Difficulty Easy


  • olive oil 1 tbsp
  • onions 2, finely sliced
  • cauliflower 1 small, cut into florets
  • wholewheat pasta (spaghetti works well) 150g
  • raisins ½ tbsp
  • sherry vinegar (ensure vegan, if needed) 1 tbsp
  • pine nuts 2 tbsp
  • flat-leaf parsley a handful, chopped


  • Step 1

    Heat half of the olive oil in a frying pan over a low heat and fry the onions with a pinch of salt for 20-30 minutes or until golden and caramelised. Add a splash of water to speed up the process or if the onions start to darken too much.

    Step 2

    Meanwhile, heat the grill to high. Toss the cauliflower on a tray with the remaining oil and season well. Grill for 15-20 minutes, turning halfway through, until the cauliflower is golden and crisp, and the stalks are tender. Cook the pasta in a pan of boiling salted water following pack instructions until al dente.

    Step 3

    Stir the raisins, vinegar and pine nuts into the onions. Fry for a minute more until the vinegar evaporates and the nuts are toasted.

    Step 4

    Drain the pasta, reserving 100ml of the water. Tip the pasta into the onion mixture along with the cauliflower. Toss everything together well, adding a splash of the reserved water to loosen. Scatter with the parsley to serve.

Nutritional data

  • kcals 537
  • fat 18.4g
  • saturates 1.9g
  • carbs 68.8g
  • sugars 17.7g
  • fibre 13.6g
  • protein 17.2g
  • salt 0.1g

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