Ali Honour brought her roast cauliflower spaghetti with walnut & parsley pesto to Today with Maura and Dáithí. Get the recipe for yourself here!

Ingredients

Ali Honour brought her roast cauliflower spaghetti with walnut & parsley pesto to Today with Maura and Dáithí. Get the recipe for yourself here!

  • 500g Cauliflower, cut into small florets
  • 2 Tablespoons extra virgin olive oil
  • Sea salt and cracked black pepper 
  • 400g Spaghetti 
  • 3oz Butter
  • Finely grated parmesan, to serve

Walnut & Parsley Pesto

  • 3oz shelled walnuts
  • Big bunch of chopped parsley
  • 6oz grated pecorino or parmesan cheese
  • 3 garlic cloves, roughly chopped
  • 2oz olive oil
  • Big pinch of sea salt

Method

  1. Preheat oven to 240°C (475°F). Place the cauliflower, oil, salt, pepper on an oven tray lined with non-stick baking paper. Cook for 15–17 minutes or until golden brown and tender.
  2. Toast a few walnut pieces 5 mins before cauliflower is done.
  3. While the cauliflower is roasting, cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain.
  4. Return the pasta to the saucepan.Add the butter and a good twist of the pepper mill.Place in serving bowls, add a big spoonful of pesto. Sprinkle with parmesan to serve and the toasted walnuts.

Walnut & Parsley Pesto:

  1. Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again.
  2. Drizzle in the oil while the machine is running just long to make paste 
  3. Use immediately or cover with plastic wrap and refrigerate to store. Will last several days in fridge.

Note: Also great spread on toast!