|250 g||pasta — linguine|
|1||cauliflower — medium, broken into florets|
|1 cup||parmesan cheese — Gruyere cheese or pecorino cheese, grated|
|2 Tbs||olive oil — truffle infused|
|375 ml||breadcrumbs — ciabatta|
|2 Tbs||fresh chillies — 573|
|salt and freshly ground black pepper|
|olive oil — extra virgin or truffle infused or parmesan infused|
|lemon — juice only|
|parmesan cheese — grated|
Preheat the oven to 220 °C.
Bring a large pot of salted water to the boil. Boil the linguine until al dente. Drain and toss in some olive oil.
Place the cauliflower florets, truffle infused oil and half of the Parmesan into a greased baking tray. Shake the ingredients around until cauliflower is well coated. Spread the cauliflower out.
Place the bread crumbs, remaining cheese and olive oil in another greased baking tray and mix everything until well combined and evenly spread out. Place both trays into the oven and roast for +- 15 minutes – checking every 5 minutes or so and stir the crumbs around to prevent catching. The crumbs should be golden and crispy. Remove from oven and set aside.
Continue roasting the cauliflower until golden and starts to char at the edges. Remove. Toss the linguini, roasted cauliflower and Parmesan crumbs together until evenly combined.
Season to taste and drizzle with olive oil of your choice.
When ready to serve, finish off with some lemon juice and extra Parmesan cheese. This pasta can be served hot or at room temperature.