Mike van de Elzen: Spaghetti with roasted cauliflower pesto The Sunday Session with Francesca Rudkin

Spaghetti with roasted cauliflower pesto
Cook time: 10 minutes

Prep time: 30 minutes

Serves: 6

Roasted cauliflower pesto

1 head cauliflower, cut into small florets

1 cup basil leaves, chopped 1 cup parmesan, finely grated

zest and juice of 1 lemon

1 cup almonds, toasted and crushed

1/4 cup sunflower oil

1 red chili, de-seeded and diced

Sea salt and pepper

500g of Spaghetti

Handful of fresh rocket

Extra parmesan

1 extra lemon

Pre-heat the oven to 200*c

Heat a large pot of salted water. Once boiling, carefully drop the cauliflower into the water. Count to ten before removing with a slotted spoon and cool quickly in some iced water. Drain.

Place the cauliflower into bowl, drizzle with oil and season with sea salt. Place the cauliflower onto a roasting tray and cook until its just starting to char on the tips. Remove and cool.

Chop up the cauliflower into smaller pieces before placing into bowl with the rest of the pesto ingredients.

If you using dried spaghetti, cook in salted water until the pasta is al dente

Remove the spaghetti with tongs and toss in a bowl along with the cauliflower pesto

Serve with the fresh rocket and extra parmesan cheese and a squeeze of lemon.

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