Roasted Cauliflower Alfredo

Preheat the oven to 210ºC. Toss the cauliflower in 2 tbsp of olive oil and then spread evenly on a baking sheet. Roast for 20-25 minutes until the cauliflower is golden brown and beginning to char in places.

Combine the roasted cauliflower with ¾ of the tub of superstraccia, zest and juice of half the lemon and 120g of water in the jug of a high-powered blender. Blitz until smooth and creamy. Season with salt and black pepper.

Bring a large pan of salted water to the boil and add the tagliatelle. Cook for 3 minutes before draining and transferring to another pan with the sauce. Finish with a splash of the pasta cooking water.

Serve immediately, dividing the pasta between serving bowls and top with the remaining superstraccia. Finish with the parsley, a grind of black pepper and a drizzle of olive oil.