Preheat the oven to 180°C.
Cut the cauliflower into florets and place on roasting tray. Pour over the coconut oil, cumin, coriander and a big pinch of sea salt. Mix well so the cauliflower is evenly covered then place into the oven for 40 minutes until they are golden and cooked through.
While this is cooking, cook the pasta as per instructions.
For the pesto, place the sun-dried tomatoes, pine nuts, garlic and a pinch of salt in the blender. Blend well then add the olive oil and the lemon juice. Blend until smooth.
Once the pasta is cooked, mix through half of the pesto (or a little more if you like it more saucy, save the rest for another day), frozen peas and mushrooms. Season and cook for 3 more minutes until the peas and mushrooms are cooked through.
Stir through the cauliflower and serve hot.