This roasted cauliflower pasta is full of bright, fresh flavour from the olives, lemon juice and red wine vinegar. A sprinkle of feta and pine nuts helps to bring it all together!
Heat the oven to 200°C/400°F. Toss the cauliflower with a tablespoon of olive oil and some salt and pepper on a baking sheet and place in the oven for 30 minutes.
Cook the pasta according to packet instructions, place in a large bowl with the rocket, olives, sun dried tomatoes, feta, pine nuts and roasted cauliflower.
Whisk together the rest of the olive oil, salt and pepper, lemon juice, parsley and red wine vinegar and pour over the pasta, toss and serve.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.