- 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
- Cook the rigatoni in well-salted water according to package directions.
- 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.
- Add capers, garlic, red pepper flakes, lemon zest, sultanas, toasted breadcrumbs, hazelnuts and diced avocado, Toss the pasta and add the lemon juice.
- Sprinkle with freshly chopped parsley before serving.