Cauliflower and hazelnut carbonara

This "carbonara" has no cream, but is still silky smooth and luxurious. The idea is that the hot pasta cooks the egg, making the sauce for the pasta.  I would use 1 egg per 2 portions. We used gluten free pasta, but obviously you could use "normal".  The nuts add a lovely crunchy sweetness.  It's quick too!

Olive oil
Cauliflower
Mushrooms
Garlic
Egg
Soya milk (or normal milk, or single cream)
Parmesan (or other hard cheese)
Hazelnuts

1.  Break the cauliflower into florets, slice mushrooms into thickish slices, peel and roughly chop peeled garlic cloves.  Toss in olive oil and roast, at 180, for about 30 minutes.
2.  Roughly chop (or zizz in a food processor) a good handful of hazelnuts.  Grate parmesan.
3.  Whisk egg with a fork.
4.  Boil pasta - when it is done, drain, add roast veg and stir in the egg - quickly.  If it looks like it is going a bit dry add a splosh of soya milk.
5.  Chuck in the grated cheese, mix in.  (If you think it's a little cold by now put it in the oven for 5 minutes).
6.  Serve, sprinkle the top with hazelnuts and a healthy grind of black pepper. Add a simple green salad.
7.  Scoff, sigh … scoff seconds.