Step 1

Heat the oven to 200C/fan 180C/gas Toss the cauli leaves with 1 tbsp of olive oil, season and spread on a non-stick baking tray. Roast for 10-12 minutes or until the leaf stems are tender and the leaves are a little crispy at the edges.

Step 2

Break the cauliflower into florets and cut the stalk into small pieces, then put in a pan with the stock, garlic and 2 tbsp of olive oil. Bring to a simmer, cover and cook for 15-20 minutes or until the cauli and garlic are very soft.

Step 3

Scoop out the cauli and garlic into a blender and blitz, adding enough cooking liquid to give a sauce the texture of double cream. Pour back into the pan and season really well with salt and white pepper.

Step 4

Cook the pasta following pack instructions. Drain then toss with the cauli sauce. Serve sprinkled with the cauli leaves and pine nuts.