Roasted Romanesco and Cauliflower Pasta

Ingredients

• 1 head romanesco (broken into florets)
• 1 head cauliflower (broken into florets)
• 3 fat cloves of garlic (unpeeled)
• 1 tsp dried chilli flakes
• finely grated zest of half a large lemon
• sea salt flakes and ground black pepper to season
• 60 ml Baleia Extra Virgin Olive Oil
• 500 g spaghetti
• juice of half a lemon
• 30 ml Baleia Extra Virgin Olive Oil

Instructions

1. 1

   Preheat oven to 200 degrees C

2. 2

   Place the romanesco, cauliflower, garlic cloves, chilli, lemon zest and 60ml olive oil in a bowl and toss to coat

3. 3

   Place on a baking tray and roast for about 20 – 30 minutes or so until the romanesco and cauliflower is golden and the edges starting to crisp and caramelise

4. 4

   5 minutes before the vegetables are cooked, cook the pasta in a large pot of boiling salted water for 8 minutes or until al dente

5. 5

   Drain the pasta and return to the pot

6. 6

   Squeeze the roasted garlic out of the skins, place in a small bowl and mash with a fork

7. 7

   Add the lemon juice and olive oil and mix until it starts to thicken

8. 8

   Add the roasted romanesco and cauliflower (include all the roasted bits in the tray) and the lemon and garlic mixture to the pasta and toss to combine

9. 9

   Add a splash more olive oil and lemon juice if the pasta is a tad too dry

10. 10

    Season and add a sprinkle more chilli flakes if desired and serve