Charred cauliflower pasta with pumpkin seed pesto

Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets with 2 tbsp of the olive oil on a baking tray. Season. Roast on the top shelf of the oven for 25 mins until the florets are slightly charred. Meanwhile, cook the pasta following pack instructions. Drain, reserving a mug of cooking water.

Fry the onion in 2 tbsp olive oil over a medium heat for 5 mins. Stir in the crushed garlic and chilli flakes, and cook for 1 min more until fragrant.

Blitz the pumpkin seeds, hard cheese, whole garlic clove, herbs and 75ml olive oil in a mini food processor until finely chopped. Season. Tip the cauliflower, pasta, pesto and a splash of the reserved water into the pan with the onion, stir, season and add a splash of lemon juice. Sprinkle over a pinch of lemon zest to serve.