Roasted cauliflower, chilli and pecorino fusilli

Golden roasted cauliflower is the star ingredient in this easy pasta dinner idea.

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To begin taking into account bearing in mind this recipe, we must first prepare a few components. You can have Roasted cauliflower, chilli and pecorino fusilli using 11 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Roasted cauliflower, chilli and pecorino fusilli:

1. 1/2 head cauliflower, cut into florets
2. 1/3 cup (80ml) olive oil
3. 400g fusilli pasta
4. 2 eschalots, finely chopped
5. 2 garlic cloves
6. 6 anchovy fillets
7. 1 1/2 tsp dried chilli flakes
8. 1/4 cup (20g) grated pecorino, benefit new to support
9. Juice of 1/2 lemon
10. 1/2 bunch flat-leaf parsley, chopped
11. 1/4 cup (35g) hazelnuts, toasted, skins removed, chopped

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Instructions to make Roasted cauliflower, chilli and pecorino fusilli:

1. Preheat the oven to 200C. Place the cauliflower on the subject of a baking paper-lined baking tray and drizzle in the tune of 2 tbs oil. Season bearing in mind salt and roast, turning halfway, for 35 minutes or until golden.
2. Cook pasta according to packet instructions, past neighboring bordering drain, reserving 1/2 cup (125ml) cooking liquid.
3. Heat remaining 2 tbs oil in frypan more than medium heat. Cook eschalot for 3 minutes, far ahead be credited with garlic, anchovy and chilli, and cook for 2 minutes. mount happening cauliflower, pasta, reserved water, pecorino, lemon juice, and raise a fuss to combine. Season and give support to topped later parsley, hazelnuts and additional pecorino.

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