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Romanesco 96

Roasted Romanesco and Cauliflower Pasta

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Ingredients
  

  • 1 head romanesco broken into florets
  • 1 head cauliflower broken into florets
  • 3 fat cloves of garlic unpeeled
  • 1 tsp dried chilli flakes
  • finely grated zest of half a large lemon
  • sea salt flakes and ground black pepper to season
  • 60 ml Baleia Extra Virgin Olive Oil
  • 500 g spaghetti
  • juice of half a lemon
  • 30 ml Baleia Extra Virgin Olive Oil

Instructions
 

  • Preheat oven to 200 degrees C
  • Place the romanesco, cauliflower, garlic cloves, chilli, lemon zest and 60ml olive oil in a bowl and toss to coat
  • Place on a baking tray and roast for about 20 – 30 minutes or so until the romanesco and cauliflower is golden and the edges starting to crisp and caramelise
  • 5 minutes before the vegetables are cooked, cook the pasta in a large pot of boiling salted water for 8 minutes or until al dente
  • Drain the pasta and return to the pot
  • Squeeze the roasted garlic out of the skins, place in a small bowl and mash with a fork
  • Add the lemon juice and olive oil and mix until it starts to thicken
  • Add the roasted romanesco and cauliflower (include all the roasted bits in the tray) and the lemon and garlic mixture to the pasta and toss to combine
  • Add a splash more olive oil and lemon juice if the pasta is a tad too dry
  • Season and add a sprinkle more chilli flakes if desired and serve