Roasted Cauliflower Olive And Garlic Pasta | Donna Hay

Ingredients

• 1kg cauliflower, trimmed and chopped
• 1 cup (160g) black Spanish olives
• 1 head garlic, peeled
• 2 tablespoons rosemary leaves
• 1 teaspoon dried chilli flakes
• 1 teaspoon shredded lemon zest
• ¼ cup (60ml) olive oil
• 2 tablespoons red wine vinegar
• 400g spaghetti
• ¼ cup (60ml) lemon juice
• ½ cup (40g) finely grated pecorino, to serve