Saffron-spiced cauliflower pasta

cauliflower is a versatile vegetable – delicious pickled or roasted, in curries, soups and salads.

Preparation

Finely chop the garlic cloves. Grate and juice the lemons. Break the cauliflower into small florets.

1 Heat the oven to 190°C/375°F/Gas 5 (170°C for fan ovens).
2 Place the cauliflower florets in a shallow roasting tin and sprinkle over the saffron, breadcrumbs, pine nuts and garlic.
3 Season and drizzle over 2 tbsp of the oil. Mix well and spread out so the cauliflower is in a single layer. Roast for 10 minutes.
4 Stir through the raisins and roast for a further 15 minutes until the cauliflower is tender and lightly browned.
5 Meanwhile, cook the pasta according to pack instructions and drain well.
6 Stir the remaining oil, lemon rind and juice into the cauliflower and toss with the pasta to serve.