Linguine with Cauliflower Pesto Recipe | Vegetarian Pasta

Ingredients

• Salt
• 1 small head or 1/2 large head cauliflower (about 450g), trimmed of leaves, cored and cut into large chunks
• 1 garlic cloves
• Generous pinch of chilli flakes
• 70g almonds or pine nuts, toasted and cooled
• 50g chunk Romano or Parmesan cheese, plus a little more for passing
• 4 sun-dried tomatoes (dry variety; if oil-packed, be sure to drain them and chop them by hand separately, so the oil doesn’t gum up the food-processor mixture, before you add them)
• 1 tbsp drained capers
• few tbsp fresh parsley leaves
• 80ml olive oil
• 1/2 to 1 tsp sherry vinegar, to taste
• 450g linguine