Mike Van de Elzen: Homemade spaghetti with roasted cauliflower pesto

Homemade 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 macadamia, toasted and crushed   1/4 cup sunflower oil   Sea salt and pepper   1 basic pasta dough  Handful 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.   Roll your pasta out to #4 on the pasta roller, then through the spaghetti cutter. Sprinkle over semolina to stop it sticking together while storing. Bring the cauliflower water Back up to the boil and cook the spaghetti for 30 seconds once its risen back to the surface.   If you using dried spaghetti, cook in water for a longer period 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 squeeze of lemon. LISTEN ABOVESee omnystudio.com/listener for privacy information.