Name: Garlic Chili Roasted Cauliflower Pasta
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 null cauliflower (small head, stems removed and florets separated); 3 tbsp olive oil; 3 clove garlic (minced); 0.25 tsp red pepper flakes; 0.25 heaping sea salt; 2 cup vegetable broth; 12 oz linguini (or fettuccini); 0.25 cup olive oil (extra virgin preferred); 3 clove garlic (smashed); 0.25 tsp red pepper flakes; 2 tbsp fresh parsley (chopped); 2 tbsp pine nuts (toasted); 0.25 cup vegan parmesan cheese; 0.25 tsp salt pepper (to taste)

Instructions

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1

Preheat your oven to 232 C (450 F).
2

In a large bowl, toss cauliflower (1) with olive oil (3 tbsp), garlic (3 clove), red pepper flakes (0.25 tsp), and sea salt (0.25 heaping).
3

Arrange on a baking sheet and roast for 20 minutes, stirring once halfway through.
4

Boil 5 cups of water in a large pot along with vegetable broth (2 cup).
5

Add linguini (12 oz) and cook for 7-10 minutes until al dente. Drain and cover to keep warm.
6

Heat the same pot over medium-low heat with olive oil (0.25 cup) and garlic (3 clove) for 2 minutes. Once fragrant, remove and mince the garlic.
7

Stir in red pepper flakes (0.25 tsp) to infuse the oil for 1 minute.
8

Toss the cooked pasta with the cauliflower, fresh parsley (2 tbsp), pine nuts (2 tbsp), vegan parmesan cheese (0.25 cup), the minced garlic, and salt pepper (0.25 tsp). Serve hot.