Linguine with Roasted Cauliflower, Yoghurt and Lemon

Whole wheat linguine tossed with roasted cauliflower, yoghurt, lemon, and almonds to make a quick and delicious weeknight meal.

1 head cauliflower, chopped into bite sized florets
2 tsp olive oil
½ lb/ 225 g whole wheat linguine (or pasta of choice)
½ cup plain yoghurt (full fat)
¼ cup Parmesan or Pecorino, grated (plus more for sprinkling)
juice and zest of 1 lemon
1 garlic clove, minced
¼ cup almonds, finely chopped
2 tbsp fresh parsley, finely chopped
2 tsp capers (optional)
salt and pepper to taste

View the full recipe at Emma’s Little Kitchen →