Orecchiette with roasted cauliflower, pine nuts and peas

Instructions

1 Preheat oven to 200ºC. Place cauliflower in an ovenproof dish, spray with oil and season with pepper to taste. Roast for 25 minutes, tossing once during cooking, until cauliflower is lightly browned and just tender (insert knife to check).

2 Remove from oven and stir through breadcrumbs and pine nuts. Return to oven for 15 minutes until mixture is golden brown.

3 Meanwhile, cook pasta following packet directions, adding peas in the last few minutes of cooking. Drain well.

4 Mix pasta and peas through cauliflower mixture and add goats’ cheese. Sprinkle with lemon zest and parsley to serve.