Orechiette with roast cauliflower and garlic-lemon crumb

Instructions

1 Preheat oven to 200°C. Cook pasta following packet instructions. Drain, reserving ½ cup pasta water, and set aside.

2 On a baking tray, place cauliflower and kale. Spray with oil and roast for 15-20 minutes, until browned and soft.

3 Meanwhile, spray a frying pan with oil and set over a medium heat. Add garlic and cook for 1 minute, then add crumbs. Toss to toast for 1 minute. add zest and parsley. Set aside.

4 Into the pasta, add vegetables. Toss to combine, adding pasta water as needed to bind everything together. add rocket leaves and half of the parmesan. Toss again. Serve pasta with remaining parmesan, garlic-lemon crumbs and drizzle with lemon juice. Garnish with pepper and chilli flakes, if desired.