Funky florets: Linguine with roast cauliflower

Cauliflower is finally and deservedly hip.

Linguine with roast cauliflower. Picture: Guy Bailey

Cauliflower is finally and deservedly hip. The linguine is based on a recipe from Marcella Hazan that I’ve been varying for 20 years. Roasted cauliflower makes a great side dish; you can use whole smaller varieties (about 45 minutes’ cooking time) or individual baby cauliflowers (about 35 minutes).

LINGUINE WITH ROAST CAULIFLOWER

1 large cauliflower

30g blanched hazelnuts

Olive oil

30g grated parmesan, plus extra

½ cup basil leaves

4 anchovy fillets, drained

1 tablespoon extra-virgin olive oil

Zest and juice from 1 lemon

360g linguine

Preheat oven to 180°C (fan). Slice a large cauliflower into florets. Transfer florets and hazelnuts to roasting tin and brush generously with olive oil. Roast for 15 minutes until nuts are golden and cauliflower is starting to colour. Meanwhile, bring a large saucepan of salted water to the boil; cook 360g linguine until al dente. While pasta is cooking, remove cauliflower and nuts from oven and season well. Process three-quarters of the cauliflower and nuts in a food processor with parmesan, half of the basil, anchovy fillets and ½ cup (125ml) olive oil until just combined (not too fine). Season, then add lemon zest and a squeeze of juice. Drain pasta, toss with cauliflower mixture, then serve topped with reserved florets and nuts, extra parmesan, lemon zest and basil leaves. Serves 4

ROASTED CAULIFLOWER WITH SUMAC & LEMON

1 large cauliflower, cut into 8 wedges

Extra virgin olive oil

½ teaspoon ground sumac

½ teaspoon ground cumin

Juice ½ lemon

Chopped fresh basil, to serve

Preheat oven to 180°C (fan). Drizzle wedges with oil, sprinkle with salt, pepper, sumac and cumin. Cover loosely with foil and roast for 45-55 minutes, turning halfway through. They should be golden brown and tender when inserted with a skewer. To serve, drizzle with oil and a squeeze of lemon. Scatter with basil. Serves 6 as a side dish