Roasted cauliflower, olive and garlic pasta

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Donna Hay wanted this to fit into her section "Dinner in 20" - however the cauliflower take more than 20 minutes to cook. This is really good though - good to ring in the year of the cauliflower haha.

1 kg cauliflower, trimmed and chopped
1 cup black Spanish olives (I had "sundried" black olives, very intense and didn't use a cup)
1 head garlic peeled (didn't quite go for the whole head but you could)
2 tbsp rosemary leaves
1 tsp dried chili flakes
1 tsp shredded lemon zest
1/4 cup olive oil
2 tbsp red wine vinegar
400g spaghetti
1/4 cup lemon juice
1/2 cup finely grated Pecorino (whatever parmesan you have is good) to serve

Preheat oven to 400. Place the cauliflower, olives, garlic, rosemary, chilli, lemon zest, oil and vinegar on a baking tray and toss to coat. Roast for 15-20 minutes (ha! more like 30 but maybe this oven sucks) until the cauliflower is golden and crisp.

While the cauliflower is roasting, cook the pasta in a large pot of boiling salted water for 8-10 minutes or until al dente. Drain the pasta and return to the pot. Add the roasted cauliflower mixture and lemon juice and toss to combine. Sprinkle with parmesan and serve. serves 4.

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