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Preheat oven to 180°C (fan).
Slice a large cauliflower into florets.
Transfer florets and hazelnuts to roasting tin and brush generously with olive oil.
Roast for 15 minutes until nuts are golden and cauliflower is starting to colour.
Meanwhile, bring a large saucepan of salted water to the boil; cook 360g linguine until al dente.
While pasta is cooking, remove cauliflower and nuts from oven and season well.
Process three-quarters of the cauliflower and nuts in a food processor with parmesan, half of the basil, anchovy fillets and ½ cup (125ml) olive oil until just combined (not too fine).
Season, then add lemon zest and a squeeze of juice.
Drain pasta, toss with cauliflower mixture, then serve topped with reserved florets and nuts, extra parmesan, lemon zest and basil leaves.