Spaghetti with roast cauliflower pesto

Method

1. Heat the oven to 210°C/fan190°C/gas 6 ½. Slice a large cauliflower into florets, then toss with a good splash of olive oil and hazelnuts. Roast for 10-15 minutes until the nuts are golden and the cauliflower is starting to char.
2. Remove from the oven and season well. Cool slightly, then whizz all but a few florets in a food processor with 30g grated parmesan, a large bunch of fresh basil, anchovy fillets in oil and 1 tbsp extra-virgin olive oil until finely ground. Slowly pulse in 150ml light olive oil to give a loose paste. Season, then add a grating of lemon zest and a squeeze of juice.
3. Bring a pan of salted water to the boil and cook 400g spaghetti until al dente. Drain, toss with the pesto, then serve topped with the reserved florets, extra parmesan, lemon zest and basil leaves.