Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and Lemon zest.  

Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and lemon Zest- a healthy vegan dinner that can be made in 30 minutes flat. If trying to cut back on carbs or going grain-free, try  chickpea flour noodles for extra protein! This recipe uses a whole head of cauliflower and is zesty and bright tasting, and the leftovers make a nice lunch. 

“Following the invisible, into the unknown.”  Marci

Here’s a tasty little number that can be made in under 30 minutes – Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and Lemon zest.  The  lemon and garlic give it a nice zesty flavor, the parsley a delicious freshness and the toasted walnuts, great texture and earthiness.  If you like heat, chili flakes are always a great option. It can be left vegan or dusted with pecorino.

Suddenly, life has become simple. We finished our last catering event over the weekend, and just like that 10 years of catering comes to an end. I would be lying if I didn’t tell you how ecstatic I am.  Not because I dislike catering – I actually really loved the food creation part of it, the menu design, the cooking and  prepping and the coming together of people to celebrate life events – all of this was very fulfilling and I feel truly honored to have been a part of so many celebrations. But the stress of the events themselves ( because I like things perfect), and the millions of details that needed tending to began taking a toll on us physically and energetically.  And so we (Brian) figured out a way to pare down our lives, so we wouldn’t have to keep doing this until we die.  And all of a sudden here we are-  and I find myself with time. And a horizon in front of us that feels so open and wide and unknown. And it’s the unknown part that actually feels exhilarating. For the first time ever, I have not planned out my life. And it feels amaaaaaaaazing.

If you were wondering about the quote, it’s from a person I don’t know, Marci, who has this as her tagline on Insight Timer. Insight timer is a meditation app, full of great resources to help one meditate if so inclined. It also connects you with other people near you and around the world who are meditating at the same time as you. Kinda neat.

Marci, I don’t know anything about you, only that you live near me in Spokane, and that sometimes we meditate at the same time. Your tagline pops up and it has been such a gift to me.  So thank you Marci, for sharing your beautiful light into this world and I hope somehow this finds you.

This Roasted Cauliflower pasta is so easy….and made with a whole head of cauliflower.  Remember, you can always choose pasta made with bean flower if going grain-free.

Toasted almonds and parsley add flavor and texture.

For more fall pasta dishes, try these too!

No-Boil Baked Mushroom Ziti

Garlicky Chard Pasta with Lemon and toasted bread crumbs 

Pasta with Mushrooms and creamy vegan sauce.

Hope you enjoy this simple delicious Roasted Cauliflower Pasta.

happy week friends!

xo

Roasted Cauliflower Pasta with Lemon and Garlic

Roasted Cauliflower Pasta with Toasted Walnuts, Lemon, Garlic and Fresh Parsley. Keep it vegan or dust it with pecorino. A fast healthy dinner that can be made in under 30 minutes. 

• Author: Sylvia Fountaine
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Yield: 2-3 1x
• Category: vegan main
• Method: roasted
• Cuisine: mediterranean

Scale 1x2x3x

Ingredients

• 1 head cauliflower
•  1 tablespoon olive oil
• 1- 2 sliced garlic clove or sub 1/2 teaspoon granulated
•  salt and pepper to taste
• 1/4 teaspoons chili flakes
• lemon zest from 1/2 a lemon
• 4 ounces pasta ( bucatini, linguini, spaghetti or any other gluten-free noodle)
• 1 cup fresh chopped parsley
• 1/2 cup toasted walnuts, chopped
• 1 fresh garlic clove- very finely minced
• Drizzle of olive oil to coat,
• salt, pepper and chili flakes to taste
• lemon zest from other half of lemon
• finely grated pecorino- optional

Instructions

1. Preheat oven to 425 F
2. Trim and cut cauliflower into small bite-sized florets. Place on parchment-lined sheet pan. Drizzle with a little olive oil to lightly coat, sprinkle with salt and pepper, lemon zest, sliced  garlic and chili flakes.  Toss well and spread out in a single layer in a sheet pan, and place into the middle of  a hot oven. Roast until tender and golden and caramelized in places,  about 20-25 minutes.
3.  While the cauliflower is roasting, cook the pasta according to directions. Drain and place in a bowl. Drizzle it with olive oil to coat the noodles, add the finely minced garlic clove, chopped parsley, remaining lemon zest, toasted walnuts and when cauliflower is done, add it to the bowl and toss.
4. Taste, adjust salt and pepper and add more if necessary. If it tastes bland, it probably needs salt. 😉 Sprinkle with chili flakes. Dust with optional pecorino cheese ( or keep it vegan).
5. Divide among 2-3 bowls. Leftovers are great for lunch.

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