Method

• 1.
  Preheat oven to 220°C.
• 2.
  Place whole cauliflower in a microwave-safe bowl. Drizzle with a little water and cover with plastic wrap. Microwave on high for 10 minutes or until tender. Carefully transfer to a metal tray and set aside to cool slightly.
• 3.
  Meanwhile, cook pasta in a saucepan of boiling salted water for 2 minutes less than packet instructions. Drain. Return to pan and toss through half the butter. Keep warm.
• 4.
  Place parsley stems, creme fraiche, parmesan, half the garlic and half the bocconcini in a bowl. Toss to combine. Set aside.
• 5.
  Place remaining butter and reserved cauliflower leaves in a large roasting pan. Top with cauliflower. Rub cauliflower all over with the cheese mixture, pushing it between the florets. Season with salt flakes and black pepper. Roast for 15 minutes or until the cheesy crust browns. Spoon cooked buttered pasta and remaining bocconcini around cauliflower, mixing the leaves through, and roast for a further 8-10 minutes until golden brown and pasta is warmed through.
• 6.
  Chop parsley leaves and place in a bowl. Add zest, remaining garlic and a squeeze of lemon juice, tossing to combine. Spoon over pasta and season with extra black pepper to serve.