Mike van de Elzen: Spaghetti with roasted cauliflower pesto

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. LISTEN ABOVESee omnystudio.com/listener for privacy information.