Crispy Roasted Cauliflower with Creamy Pesto Pasta

 

Ingredients

• 1 large head of cauliflower, cut into florets
• 1/2 cup extra virgin olive oil, divided
• 2 teaspoons smoked paprika
• 1/2 teaspoon red pepper flakes
• Pinch of kosher salt and black pepper
• 3-4 cloves garlic, finely chopped or grated, divided
• 1 tablespoon lemon zest, plus 2 tablespoons lemon juice
• 1 pound pasta, any variety
• 1 1/2 cups fresh basil
• 1 cup baby arugula, spinach, or a mix
• 1 jalapeño, seeded (if desired)
• 1/4 cup toasted nuts (such as pine nuts, walnuts, or pistachios)
• 1/3 cup grated parmesan cheese or nutritional yeast
• 1/4-1/3 cup canned full fat coconut milk (or cream/milk of choice)

Instructions

1. Preheat Oven:

   • Preheat the oven to 425°F (220°C).

2. Roast Cauliflower:

   • On a baking sheet, combine the cauliflower, 1/4 cup olive oil, smoked paprika, red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat.
   • Transfer to the oven and roast for 20 minutes, or until tender.
   • Add 2 cloves of garlic and the lemon zest to the cauliflower. Roast for another 10 minutes, until charred.

3. Make the Pesto:

   • In a blender or food processor, combine the basil, arugula/spinach, jalapeño, 1-2 cloves of garlic, 2 tablespoons lemon juice, nuts, parmesan, and 1/4 cup olive oil. Season with salt.
   • Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin the pesto.

4. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
   • Just before draining, remove 1/2 cup of the pasta cooking water. Drain the pasta and return it to the hot pot.

5. Combine Pasta and Sauce:

   • To the pasta, add the pesto and coconut milk, tossing to combine. Thin the pasta with the reserved pasta cooking water as needed.

6. Serve:

   • Divide the pasta among bowls. Serve each bowl with a side of roasted cauliflower. Top with fresh herbs and greens.
   • Grab a fork and enjoy!