Toasty and tasty, this yummy pasta recipe is a great, hearty vegetarian option any time of the year.

1 head cauliflower

2 tbsp olive oil

1 garlic clove, minced

1 tsp salt

1 tsp pepper

1/4 tsp chili flakes

Lemon zest from 1/2 lemon

4oz bucatini pasta (or any similar pasta)

1/4 cup olive oil

1 cup fresh parsley, chopped

1/2 cup walnuts, chopped and toasted

1 garlic clove, finely minced

Lemon zest from 1/2 lemon

Chili flakes to taste

Finely grated pecorino cheese (optional)

  1. Preheat oven to 450F.
  2. Trim and cut cauliflower into bite-size florets.  Place on parchment-lined sheet pan.  Drizzle with oil, then sprinkle with garlic, salt, pepper, chili flakes, and lemon zest.  Lightly toss with tongs and spread out evenly.  Bake until tender and golden, about 20 minutes.
  3. While the cauliflower is roasting, cook the pasta according to directions.  Drain and place in a bowl.  Add oil, parsley, walnuts, garlic, and lemon zest.  When cauliflower is done, add it to the bowl and toss.  Sprinkle with chili flakes, and add salt to taste.  Top dish with pecorino cheese if desired.
Original recipe found in Edible Seattle magazine
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