Charred cauliflower, caper and lemon pasta

Cut the cauliflower into bite size chunks.

Toast the pine nuts

Chop the parsley

1. Place the cauliflower in a hot oven at 250oC with half the olive oil and season - cook until slightly charred.

2. In a pan over a medium heat melt the plant butter and warm the capers and pine nuts - add in the cauliflower and the zest and juice of thelemon.

3. Place the pasta into the boiling water and cook until al dente - drain and add to the cauliflower pan along with the parsley

4. Toss the pasta and mix well - season to taste

5. Serve on a suitable dish and garnish with the rocket and olive oil