Spicy Roasted Cauliflower Pasta with Lemon
Author -Yields: 4 servings
Ingredients
- 1 medium head cauliflower, thick stem removed and cut into bite-sized florets and pieces (about 1 1/2 pounds before preparation)
- 1 large red onion, halved lengthwise and then sliced crosswise into ½-inch half moons
- 3 tablespoons olive oil (divided)
- kosher salt
- 1 1/2 teaspoons paprika
- 1 teaspoon crushed red pepper flakes (or to taste)
- 12 ounces pasta of choice
- 2 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/4 cup chopped parsley leaves
- cashew parmesan cheese
Instructions
- Preheat the oven to 400F. Toss the cauliflower, red onion, salt, paprika, and crushed red pepper in 1 1/2 tablespoons of the oil. Transfer the vegetables to a baking sheet lined with parchment paper or foil. The florets should be in a single layer and now crowded; if you need to use two sheets to achieve this, that's fine. Roast for 25 minutes, or until the cauliflower is tender and crispy on the edges, stirring once halfway through.
- While the vegetables roast, bring a large pot of salted water to boil. Add the pasta. Cook according to package instructions, stirring frequently, until the pasta is done. Drain, reserving 3/4 cup cooking water.
- Heat the remaining 1 1/2 tablespoons of oil over low heat in a large sauté pan. Add the garlic and cook, stirring constantly, for 20-30 seconds, until the garlic is fragrant. Add the pasta, the lemon juice and zest, the parsley, the roasted cauliflower, and a half cup of pasta cooking water. Stir everything together and heat through. If the pasta feels too thick or is sticking together at all, stir in a splash of the cooking water and/or olive oil. Taste and add additional salt, crushed red pepper, and lemon as needed. Serve right away, with cashew parmesan cheese to taste.