Roasted Cauliflower Caper And Tuna Spaghetti | Donna Hay
Quick and easy dinner or decadent dessert - recipes for any occasion.
Ingredients
- 500g cauliflower, cut into small florets
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
- 6 sprigs tarragon
- 400g spaghetti
- ½ cup (120g) crème fraîche
- 2 x 125g cans sliced tuna
- 1 tablespoon lemon juice
- 1 tablespoon baby capers
- finely grated parmesan, to serve
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