Roasted Cauliflower, Olive and Garlic Pasta – Jen Smith
Roasted cauliflower, olive, and garlic pasta—quick, tasty, and perfect for unexpected guests or a quick weeknight meal. Serve with pinot noir.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at medmeanderings.com.au.
Cooking tools:
- Kitchen scale
- Oven
- Baking sheet
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Microplane
- Grater
- Plate
- Serving bowl
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
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