Roasted Cauliflower, Olive and Garlic Pasta

This is a great pasta dish and the star really is the roasted cauliflower, which is done in chilli, garlic, rosemary, lemon zest and red wine vinegar. The cauliflower only takes about 15-20 minutes to cook and so you can have a wonderfully tasty meal on the table in double-quick time. A great dish for when you have unexpected guests for dinner or when you fancy some pasta which is quick to prepare. A firm favourite of mine. This will serve 4. Accompany it by serving a pinot noir.

Roasted cauliflower, olive and garlic pasta

1kg cauliflower, trimmed and chopped

160g black Spanish olives

1 head garlic, peeled

2 tablespoons rosemary leaves

1 teaspoon dried chilli flakes

1 teaspoon shredded lemon zest

60ml olive oil

2 tablespoons red wine vinegar

400g spaghetti

60ml lemon juice

40g finely grated pecorino, to serve

Preheat the oven to 200C. Place the cauliflower, olives, garlic, rosemary, chilli, lemon zest, oil and vinegar on a baking tray and toss to coat. Roast for 15-20 minutes or until the cauliflower is golden and crisp.

While the cauliflower is roasting, cook the pasta in a large pot of boiling salted water for 8-10 minutes or until al dente. Drain the pasta and return to the pot. Add the roasted cauliflower mixture and lemon juice and toss to combine. Sprinkle with the pecorino to serve.