If not, then I think it should be. You’ll want to eat this amazing pasta all day long when you try it.
This recipe can be made in just 30 minutes and contains ten ingredients.
The flavors and preparation are so easy that it’s a weeknight favorite.
Don’t worry. Try it roasted if you are tired of cauliflower! When you season it with garlic, red pepper flakes, and sea salt, it will burn beautifully.
It’s the perfect weeknight meal for when you want something comforting and substantial but still light. This is a meal that the entire family will enjoy. Pair it with salads like the Apple Pecan Arugula Salad or Kumquat kale Salad to make it more substantial.
Ingredients
CAULIFLOWER
- One small head of cauliflower (large stems cut off // florets separated).
- Use 2-3 tablespoons of olive or grapeseed oil
- Three cloves garlic* (minced)
- Red pepper flakes – 1/4 tsp (or more or less according to taste).
- 1/4 teaspoon sea salt
PASTA
- Add 2 cups of vegetable stock to your pasta (optional for more flavor)
- sub-gluten-free pasta to keep GF)
- Use extra virgin olive oil if you want to add more flavor.
- Three cloves of garlic (skin removed and smashed, NOT minced).
- Reduce the amount of red pepper flakes to 1/4 teaspoon for a milder heat.
- Fresh chopped parsley, 2 Tbsp (plus additional for serving).
- More than two tablespoons of toasted pinenuts for each serving
- 1/4 cup vegan parmesan cheese (plus more for serving)
- Salt + Pepper (to Taste)
Instructions
- Preheat oven to 450 degrees F (223 C).
- Add the cauliflower to a bowl and add olive oil, garlic minced, red pepper flakes, and salt. Toss the cauliflower to coat. Spread on a baking tray and roast for 20 minutes, stirring/flipping once after 15 minutes to ensure even cooking. Taste and adjust seasonings if necessary. Set aside.
- Optional) and about 4-5 cups water (or however much to generously cover your pasta) to a large pot and bring to a boil.
- Add pasta to the boiling water and season with sea salt. Stir to avoid sticking, and cook pasta according to the package instructions. Drain and set aside. To keep warm, cover with a towel.
- Once hot, add 1/4 cup olive oil and three cloves of garlic mashed, NOT minced (amounts as written in the original recipe // adjust if altering batch size). Once the oil is hot, add three garlic cloves that have been smashed and NOT minced. Sauté garlic on both sides for 1-2 minutes or until it is fragrant and golden brown. Let garlic cool down in the pan, then chop. Set aside to serve.
- Add red pepper flakes and let the oil infuse for 1-2 mins.
- Add the cooked pasta, parsley, and pine nuts. Also, minced garlic.
- Take the pasta off the heat. Add salt or Pepper as needed. Serve with parsley, red chili flakes, pinenuts, and vegan parmesan. Fresh is best, but leftovers can be stored in the fridge for up to a week. Reheat either in the microwave or a large pan with a little olive oil.
