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Ingredients
- 1 head cauliflower
- 3 tbsp. olive oil (divided)
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 4-5 minced garlic cloves (divided)
- Lemon zest from one lemon (divided)
- 1/4 tsp. chili flakes
- 8 oz. whole wheat pasta of your choice
- 1 cup fresh Italian parsley, chopped
- 1/2 cup toasted walnuts, chopped
- 2 cloves garlic, finely minced
Instructions
- Preheat oven to 425°F. Line a sheet pan with foil or parchment paper.
- Cut cauliflower into bite-sized florets and place in a bowl. Drizzle with half of the olive oil to coat. Add salt and pepper, half of the lemon zest, 2/3 of the minced garlic and chili flakes, then toss well and place on the lined sheet pan.
- Roast until tender, golden and caramelized in places, about 20-25 minutes.
- Cook the pasta according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and place in a large serving bowl.
- Drizzle pasta with the remaining olive oil, then add the remaining garlic, chopped parsley, lemon zest, walnuts and roasted cauliflower. Add hot pasta water to make a sauce. Toss everything together and serve.