Charred cauliflower pasta with pumpkin seed pesto

• cauliflower florets↗400g g
• olive oil↗75ml ml

  plus 4 tbsp

• pasta180g g
• onion, sliced1
• garlic↗3

  2 minced, 1 left whole

• chili flakes↗pinch of pinch
• pumpkin seeds↗75g g
• hard cheese (pecorino, parmesan or vegetarian alternative)↗35g g
• soft herbs, roughly chopped (e.g., parsley or basil)small bunch of bunch
• lemon↗½

  zest and juice

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Toss the cauliflower florets with 2 tbsp olive oil on a tray. Season. Roast on the top rack for 25 min until browned. Meanwhile, cook the pasta according to the package instructions. Drain, reserving a cup of the cooking water.

2. 2

   Sauté the sliced onion in 2 tbsp olive oil over medium heat for 5 min. Add the minced garlic and chili flakes, cook for another minute until fragrant.

3. 3

   Blend the pumpkin seeds, hard cheese, the whole garlic clove, herbs and 75 ml olive oil in a processor until smooth. Season. Transfer the cauliflower, pasta, pesto and a splash of the reserved water to the skillet with the onion, toss, season and add a drizzle of lemon juice. Serve topped with a pinch of lemon zest.