The pasta supper : Orecchiette with roasted cauliflower, preserved lemon and hazelnuts

Serves 2

• 0.5 head cauliflower
• 0 Extra-virgin olive oil
• 1 pinch red chilli flakes
• 0 black pepper
• 1 shallot
• 1 clove garlic
• 6 slices preserved lemon
• 6 salt
• 20g dry white wine
• 1 handful seedless white grapes
• 200g Messicani pasta
• 2 tbsp double cream
• 1 tbsp lemon juice
• 1 tbsp flat-leaf parsley
• 0 Parmesan
• 1 handful toasted hazelnuts
• 0 Extra virgin olive oil

Step 1
Set the oven to 180C/350F/gas mark 4.

Step 2
Toss the cauliflower in 1 tbsp olive oil with the chilli flakes and a pinch of salt.

Step 3
Roast for 15 minutes until it starts to turn golden and smell nutty.

Step 4
Take out of the oven and set aside.

Step 5
Meanwhile, fry the shallot and garlic over a medium heat for 4 minutes, or until the shallot is softening.

Step 6
Add the lemon.

Step 7
Stir in the anchovies until dissolved.

Step 8
Add the wine.

Step 9
Add 250ml water and the grapes or sultanas.

Step 10
Reduce by half.

Step 11
Meanwhile, cook the pasta for 5–8 minutes in plenty of salted boiling water until al dente.

Step 12
Drain immediately.

Step 13
Add the cream, roasted cauliflower and pasta.

Step 14
Toss to coat.

Step 15
Season with lemon juice, salt and pepper.

Step 16
Stir through the parsley.

Step 17
Serve with the chopped hazelnuts, parmesan, and a drizzle of olive oil on top.