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Roasted cauliflower, chilli and pecorino fusilli

Name: Roasted cauliflower, chilli and pecorino fusilli
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 head cauliflower, cut into florets; 1/3 cup (80ml) olive oil; 400g fusilli pasta; 2 eschalots, finely chopped; 2 garlic cloves; 6 anchovy fillets; 1 1/2 tsp dried chilli flakes; 1/4 cup (20g) grated pecorino, plus extra to serve; Juice of 1/2 lemon; 1/2 bunch flat-leaf parsley, chopped; 1/4 cup (35g) hazelnuts, toasted, skins removed, chopped

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40m

Roasted cauliflower, chilli and pecorino fusilli

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by Warren Mendes

delicious. team

Oct 03, 2015

Golden roasted cauliflower is the star ingredient in this easy pasta dinner idea.

1/2 head cauliflower, cut into florets
1/3 cup (80ml) olive oil
400g fusilli pasta
2 eschalots, finely chopped
2 garlic cloves
6 anchovy fillets
1 1/2 tsp dried chilli flakes
1/4 cup (20g) grated pecorino, plus extra to serve
Juice of 1/2 lemon
1/2 bunch flat-leaf parsley, chopped
1/4 cup (35g) hazelnuts, toasted, skins removed, chopped

Method

1.

Preheat the oven to 200°C. Place the cauliflower on a baking paper-lined baking tray and drizzle with 2 tbs oil. Season with salt and roast, turning halfway, for 35 minutes or until golden.
2.

Cook pasta according to packet instructions, then drain, reserving 1/2 cup (125ml) cooking liquid.
3.

Heat remaining 2 tbs oil in frypan over medium heat. Cook eschalots for 3 minutes, then add garlic, anchovies and chilli, and cook for 2 minutes. Add cauliflower, pasta, reserved water, pecorino, lemon juice, and stir to combine. Season and serve topped with parsley, hazelnuts and extra pecorino.