Fusilli with roasted cauliflower and anchovies

Tamara West

Directions

1. 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.
2. Roast until soft and coloured.
3. 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.
4. Season with lemon juice.