Roasted Cauliflower, Olive and Garlic Pasta – Jen Smith – Med Meanderings

Ingredients

• 1kg cauliflower, trimmed and chopped
• 160g black Spanish olives
• 1 head garlic, peeled
• 2 tablespoons rosemary leaves
• 1 teaspoon dried chilli flakes
• 1 teaspoon shredded lemon zest
• 60ml olive oil
• 2 tablespoons red wine vinegar
• 400g spaghetti
• 60ml lemon juice
• 40g finely grated pecorino, to serve