Roast cauliflower, caper and tuna linguine

Roast cauliflower, caper and tuna linguine

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  • 4
  • Easy
  • Pescatarian
  • 10 minutes
  • 20 minutes


  • 500 g cauliflower, cut into small florets
  • 6 garlic cloves, skin on
  • 5 sprigs thyme
  • 2 T olive oil
  • Salt and pepper, to season
  • 400 g linguine pasta
  • ¾ cup crème fraiche
  • 2 x 170g John West Light Meat Shredded Tuna in Sunflower Oil, drained
  • ½ lemon, juice
  • 2T capers
  • Parmesan cheese, to serve

Cooking Instructions


Preheat oven to 220°C.

Place the cauliflower florets, garlic cloves and thyme in a roasting tray. Drizzle over olive oil and season with salt and pepper. Place in the preheated oven for 15-20 minutes or until golden.

While the cauliflower is roasting, cook the pasta in a large saucepan of salted boiling water for 5-10 minutes or until al dente. Drain, reserving ½ cup of cooking water.

Return the pasta to the saucepan. Add the crème fraiche, tuna and reserved cooking water and stir to combine.

Divide pasta between bowls, top with roasted cauliflower and garlic, capers and a squeeze of lemon. Sprinkle over Parmesan cheese and enjoy!

Discover more ways with tuna here

Tuna is the ultimate pantry star, but how can you be sure you are using a sustainable version? John West Shredded Tuna (in Salt Water or Sunflower Oil) is certified by the Marine Stewardship Council (MSC), an independent, non-profit organisation. The tuna is caught in the Maldives, sourced from an MSC-certified sustainable fishery and is fully traceable from vessel to can. Inspired by global trends, it comes in a convenient, new inverted can with an easy-open lid. Try John West Shredded Tuna in sandwiches, salads or bakes. Exclusive to

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