Step 1

Heat oil in a large frypan over medium-high heat. In 2 batches, cook onion and cauliflower, stirring occasionally, for 8 minutes or until cauliflower is golden and just tender. Return all cauliflower mixture to pan and stir through garlic and hazelnuts. Cook, stirring occasionally, for 2 minutes or until hazelnuts start to turn golden. Remove from heat and set aside.

Step 2

Meanwhile, cook pappardelle according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking liquid.

Step 3

Combine cream and three-quarters of the cheese in a saucepan over medium-high heat and simmer, stirring occasionally, for 2 minutes or until reduced slightly. Stir through lemon zest.

Step 4

Return cauliflower mixture to the stove over high heat and, working quickly, toss pasta, reserved cooking liquid and cheese sauce through the cauliflower mixture. Fold through rocket and remaining cheese, and drizzle with extra oil. Sprinkle with pepper and serve immediately.