Garlic Chili Roasted Cauliflower Pasta
This sophisticated yet simple pasta features al-dente linguini tossed in a vibrant garlic and chili-infused olive oil. Topped with crispy roasted cauliflower, toasted pine nuts, and vegan parmesan, this healthy plant-based meal is ready in just 30 minutes and packs a flavorful Italian punch.
Instructions
- 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.
Nutrition Facts
Per portion