Name: Charred cauliflower pasta with pumpkin seed pesto
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Ingredients: 400g cauliflower; 75ml olive oil plus 4 tbsp; 180g pasta; 1 chopped onion; 3 garlic cloves 2 crushed, 1 left whole; pinch of chilli flakes; 75g pumpkin seeds; 35g hard cheese (pecorino, parmesan or vegetarian alternative); small bunch of roughly chopped soft herbs (such as parsley or basil); ½ lemon zested and juiced

Charred cauliflower pasta with pumpkin seed pesto

Roast cauliflower florets and add to pesto pasta to make this lovely flavour-packed dinner for two. Sprinkle over a pinch of lemon zest to serve

1 hr total 20 min prep 40 min cook 2 1193 cal

Instructions

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1 Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets with 2 tbsp of the olive oil on a baking tray. Season. Roast on the top shelf of the oven for 25 mins until the florets are slightly charred. Meanwhile, cook the pasta following pack instructions. Drain, reserving a mug of cooking water.
2 Fry the onion in 2 tbsp olive oil over a medium heat for 5 mins. Stir in the crushed garlic and chilli flakes, and cook for 1 min more until fragrant.
3 Blitz the pumpkin seeds, hard cheese, whole garlic clove, herbs and 75ml olive oil in a mini food processor until finely chopped. Season. Tip the cauliflower, pasta, pesto and a splash of the reserved water into the pan with the onion, stir, season and add a splash of lemon juice. Sprinkle over a pinch of lemon zest to serve.