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Roasted Cauliflower Caper and Tuna Spaghetti
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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