Lemony winter pasta with roasted cauliflower

Nutrition per serving

• Step 1/4

  
  • 250 g cauliflower
  • 7½ g parsley
  • ½ lemon
  • 20 g Parmesan cheese
  • oven
  • knife
  • cutting board
  • box grater

  Preheat the oven to 350°F/180°C. Cut cauliflower into florets. Roughly chop parsley. Zest the lemon and grate the Parmesan cheese.

• Step 2/4

  
  • 1 cloves garlic
  • 15 ml olive oil
  • 4 g chili flakes
  • pepper
  • salt
  • baking sheet

  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.

• Step 3/4

  
  • 175 g farfalle
  • 20 ml olive oil
  • 62½ g walnuts
  • pot (large)
  • bowl
  • sieve

  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.

• Step 4/4

  

  Add cauliflower and garlic mixture to the pot, mixing carefully to combine. Serve with extra Parmesan cheese and toasted walnuts. Enjoy!