| 350 g | farfalle |
| 500 g | cauliflower |
| 125 g | walnuts |
| 15 g | parsley |
| 1 | lemon |
| 100 g | Parmesan cheese |
| 2 cloves | garlic |
| 70 ml | olive oil |
| 8 g | chili flakes |
| pepper | |
| salt |
Preheat the oven to 350°F/180°C. Cut cauliflower into florets. Roughly chop parsley. Zest the lemon and grate the Parmesan cheese.
Spread the cauliflower florets onto a parchment-paper-lined baking sheet. Add garlic cloves, skin on. Drizzle with olive oil and sprinkle with chili flakes, salt, and pepper. Roast for approx. 15 min., or until cauliflower is tender.
In the meantime, bring a large pot of salted water to boil and cook pasta until al dente. Strain and return to the pot. Peel the roasted garlic cloves into a bowl and mash into a paste. Add remaining olive oil, lemon zest, Parmesan cheese, and parsley and mix well. Toast the walnuts in a frying pan, set over medium-low heat, until golden.
Add cauliflower and garlic mixture to the pot, mixing carefully to combine. Serve with extra Parmesan cheese and toasted walnuts. Enjoy!
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