Fusilli with roasted cauliflower and anchovies
Photo by Tamara West
- Cut the half head of cauliflower into small even-sized florets and toss through some salt and ground black pepper, the zest of a lemon and a good glug of olive or truffle oil.
- Roast until soft and coloured.
- Toss the cauliflower through freshly cooked and drained fusilli pasta with a finely sliced spring onion, some fresh basil leaves, toasted breadcrumbs, grated parmesan and some chopped white anchovies.
- Season with lemon juice.