• 500 g rigatoni or other large pasta shape
  • Avocado or extra-virgin olive oil
  • 1 medium cauliflower, broken into florets
  • Salt and pepper, to taste
  • 15 ml (1 tbsp.) capers, roughly chopped
  • 3 garlic cloves, finely chopped
  • 2 ml (¼ tsp.) crushed red pepper flakes (optional)
  • Juice and zest of 1 lemon
  • 30 g (2 tbsp.) sultanas, or any seedless raisins
  • 125 ml (½ cup) coarse dry breadcrumbs, toasted
  • 50 g (½ packet) hazelnuts, toasted and skinned
  • 1 large ripe avocado, peeled, stoned and diced
  • 30 ml (2 tbsp.) chopped flat-leaf parsley, for garnish


  1. Cook the rigatoni in well-salted water according to package directions.
  2. Pour 15 ml (3 tbsp.) oil in a wide skillet or cast-iron casserole over high heat. Add cauliflower pieces, along with any crumbly pieces, in one layer. Work in batches if necessary, so as not to over-crowd the pan. Brown the cauliflower for about 2 minutes, then turn pieces over to brown the other side. Cook until the cauliflower pieces are easily pierced with a fork about for another 2 minutes. It’s fine if some pieces don’t brown evenly. Season generously with salt and pepper.
  3. Add capers, garlic, red pepper flakes, lemon zest, sultanas, toasted breadcrumbs, hazelnuts and diced avocado, Toss the pasta and add the lemon juice.
  4. Sprinkle with freshly chopped parsley before serving.