Roasted Cauliflower Pasta
Ingredients
The pasta
-
4-6
ounces
pasta
-
1
cup
fresh chopped Italian parsley
-
2
tablespoons
capers
The roasted cauliflower
-
1
large head
cauliflower
-
2
tablespoons
olive oil
-
3
cloves
garlic
-
½
teaspoon
chili flakes
-
zest from 1
lemon
-
salt and pepper
to taste
The toppings
-
½
cup
toasted walnuts
-
1
clove
fresh garlic
-
generous drizzle
of olive oil
to coat
-
optional
finely grated pecorino
Instructions
- Preheat the oven to 425°F.
- Cut the cauliflower into bite-sized pieces and season with olive oil, salt, pepper, lemon zest, minced garlic, and chili flakes. Roast for 20-25 minutes until tender.
- Boil the pasta in salted water until al dente, then drain and reserve 1 cup of pasta water.
- Toast the walnuts in the oven or a skillet for about 10 minutes.
- Combine the cooked pasta with olive oil, remaining garlic, parsley, lemon zest, walnuts, capers, and roasted cauliflower. Adjust with pasta water if needed.
- Taste and adjust seasoning before serving.
Nutrition Facts (estimated)
Servings
2-3
Calories
386
Total fat
22.9g
Total carbohydrates
38.5g
Total protein
10.6g
Sodium
249.3mg
Cholesterol
0mg
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