• 1 cauliflower head, cut into florets
• Olive oil
• Salt
• 2 to 3 sausage, crumbled
• 1 medium yellow onion, sliced
• ½ pound cooked pasta with 1 cup pasta water spared

Transfer the cauliflower florets to a lined cookie sheet. Drizzle salt and olive oil. Roast under a hot broiler till all sides are golden brown- about 10 minutes on each side. Take out and keep aside.

Pesto

• 1 full cup fresh basil
• 1 garlic cloves
• ¼ cup pistachios
• 2 anchovy fillets
• 1/3 cup extra virgin olive oil
• ¼ cup Parmigiano Reggiano cheese, grated
• Juice of half a lemon
• Salt

Add the garlic and pistachios to a food processor. Pulse till chopped. Add the basil, anchovy fillets, start pulsing and drizzle the olive oil and proxess till a smooth sauce is formed. Take out of the processor, add the cheese, lemon juice and salt to taste. Keep aside.

Heat a wide frying pan and add 1 tablespoon olive oil. Add the crumbled sausage and sauté on medium heat for 4 to 5 minutes. Add the onion and ½ teaspoon salt and sauté for another 4 to 5 minutes. Add the cooked pasta and ½ cup of the pasta water. Add the pesto, mix well and check for seasonings. Add more pasta water if necessary. Serve warm.