Seasonal heroes

Roasted cauliflower with pesto pasta

There are more ways to cook cauliflower than boiling – roasting it adds heaps more flavour.

  • 6
  • 10
  • 25
  • 1 head cauliflower, trimmed and cut into florets
  • 1 tbsp lemon juice
  • 3 garlic cloves, peeled and finely chopped
  • 4 tbsp olive oil
  • 50g Parmesan, grated
  • 500g spaghetti
  • 20g fresh basil leaves, plus extra to serve
  • 200g sundried tomatoes
  • 70g pine nuts, toasted
  1. Heat the oven to 190°C/170°C Fan/Gas 5. Place the cauliflower florets on a baking sheet and toss with the lemon juice, two thirds of the garlic, 1 tbsp of the oil and 2 tbsp of the Parmesan and season. Roast for 20 minutes or until golden.
  2. Meanwhile, cook the spaghetti as per pack instructions and make the pesto: in a food processor, pulse the remaining Parmesan and garlic with the basil leaves, sundried tomatoes and pine nuts, plus a pinch of salt, until roughly chopped. Pour in the remaining oil and pulse again.
  3. Drain the pasta and mix with the pesto and roasted cauliflower. Sprinkle with basil leaves to serve.

GDAS: Per serving: calories 693 (35%), sugar 6.1g (6.8%), fat 40g (57%), saturates 6.8g (34%), salt 1.3g (22%) of your guideline daily amount

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