Roasted cauliflower & tuna spaghetti


Stock up on Co-op responsibly sourced tuna and you’ll always have the basis of a healthy meal

Feeds 4 • Ready in 50 mins


  • 1 Co-op British cauliflower, stalk discarded, leaves reserved
  • 1 tbsp Co-op olive oil
  • 40g fresh breadcrumbs
  • 3 rosemary sprigs, leaves removed and finely chopped, or 1 tbsp dried
  • 300g Co-op spaghetti
  • 2 garlic cloves, crushed
  • 150g Co-op 0% fat Greek style natural yogurt
  • Zest and juice of 1 lemon
  • 160g can Co-op tuna chunks in brine, drained


  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Break the cauliflower into florets and toss with the leaves and half the oil. Roast on a baking tray in the oven for 45 mins, turning once, until golden.
  2. While the cauliflower is cooking, heat the remaining oil in a frying pan over a medium-high heat and add the breadcrumbs and rosemary. Cook, stirring, for 5-8 mins, until the crumbs are nice and crisp. Season and set aside.
  3. Cook the spaghetti according to the pack instructions. Drain, reserving a mugful of the cooking water. Return the spaghetti to the pan, along with the garlic, yogurt, lemon juice and reserved water. Toss everything together, and allow to bubble gently over a medium heat for a minute or so.
  4. Stir in the tuna and the roasted cauliflower, season to taste, then divide between serving bowls. Scatter the crispy breadcrumbs and lemon zest over the top to serve.