adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted cauliflower, chilli and pecorino fusilli
Roasted cauliflower, chilli and pecorino fusilli
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Roasted cauliflower takes center stage in this simple pasta dish.
Ingredients:
  • 1/2 head cauliflower, cut into florets
  • 80ml olive oil
  • 400g fusilli pasta
  • 2 eschalots, finely chopped
  • 2 garlic cloves
  • 6 anchovy fillets
  • 1 1/2 tsp dried chilli flakes
  • 20g pecorino
  • Juice of 1/2 lemon
  • 1/2 bunch flat-leaf parsley, chopped
  • 35g hazelnuts
Instructions:
  • Preheat the oven to 200C. Spread cauliflower on a baking paper-lined tray, drizzle with 2 tablespoons of oil, season with salt, and roast for 35 minutes until golden, turning halfway through.
  • Cook the pasta as per the package directions, then drain it, setting aside 1/2 cup (125ml) of the cooking liquid.
  • - Heat 2 tablespoons of oil in a frypan over medium heat. Sauté eschalot for 3 minutes, then add garlic, anchovy, and chili; cook for another 2 minutes. Add cauliflower, pasta, reserved water, pecorino, lemon juice, and mix well. Season to taste and serve garnished with parsley, hazelnuts, and extra pecorino.

Similar Recipes