Roasted Romanesco Cauliflower Pesto Spaghetti Recipe

Roasted Romanesco Cauliflower Pesto Spaghetti Recipe

  • 1 head of Romanesco Cauliflower
  • 150 ml/2/3 cup olive olive, good quality
  • 30 g/6 toasted walnuts
  • 30g parmesan cheese, cubed
  • large bunch of fresh basil
  • 4 anchovy fillets, drained
  • zest and juice of 1 lemon
  • salt and pepper
  • 1 lbs Vetta High Fibre spaghetti
  1. Preheat the oven to 210C/420F
  2. Core Romanesco cauliflower head and break it into small florets, toss with 2 tbsp of olive oil and salt and roast in the oven for 15 minutes until cauliflower softened and looks slightly charred.
  3. While cauliflower is being roasted, toast walnuts on a dry pan over medium heat for 2-3 minutes until fragrant.
  4. Put a large pot of water on the stove and bring water to a boil, add 1 tsp of salt and cook spaghetti al dente according to the package directions.
  5. In the meantime combine ⅔ of roasted cauliflower florets, walnuts, anchovies, basil and cubed parmesan cheese in a food processor and process until finely ground.
  6. With the motor still running add olive oil through a shoot until the pesto is smooth. Stop the motor and taste the pesto sauce, add more salt, lemon juice and lemon zest and process for a few more seconds.
  7. Drain the spaghetti and toss with the Romanesco cauliflower pesto sauce and reserved roasted Romanesco cauliflower florets.
  8. Serve with extra Parmesan.


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