Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Chop the cauliflower into 1cm pieces, discarding the leaves. Spread out on a baking tray. Add 1 tbsp olive oil and a pinch of salt and pepper. Toss to coat, then slide into the oven for 30 mins till the cauliflower is lightly browned.

Meanwhile, tip the pasta into a pan with a pinch of salt and cover with hot water from the kettle. Pop on the hob and simmer for 6 mins, then add the raisins. Cook for 2-3 mins till the pasta is soft with a slight bite and the raisins are plump. Drain, rinse with cold water and set aside.

While the pasta and cauliflower cook, zest and juice the lemon into a mixing bowl. Pour in 1 tbsp olive oil. Peel and grate in the garlic. Peel and thinly slice the red onion and add it to the bowl. Rinse the capers (they can be salty), add them to the bowl and mix together. Set aside.

Finely chop the parsley leaves and stalks. Halve the cherry vine tomatoes.

Add the pasta and raisins to the salad bowl, along with the cauliflower, tomatoes and parsley. Taste and add more salt or pepper if needed. Toss, divide between 2 warm plates and serve.