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
