700 g cauliflower chopped
80 g pine nuts
60 ml olive oil
2 garlic cloves crushed
1 tbsp oregano
2 tbsp lemon zest
1 tsp chilli flakes
400 g gluten free fusilli (I used Doves Farm)
Salt and pepper
Put the cauliflower and pine nuts into a food processor and blitz until finely chopped.
Put the olive oil in a pan, add the cauliflower, lemon zest, oregano, garlic and chilli flakes, season with plenty salt and pepper and cook until the cauliflower is golden brown.
Whilst the cauliflower is cooking, cook the pasta until al dente, drain and toss with the cauliflower mixture.