Spicy Roasted Cauliflower Lemon Pasta
Ingredients:
- 1 small head cauliflower (about 1 lb before preparation), thick stem removed and cut into bite-size florets (or one 12–16-oz [340–454-g] bag frozen cauliflower florets, thawed)
- 1 small red onion, cut into wedges
- 1 tsp paprika
- 2 Tbsp olive oil, divided
- Coarse salt
- Red pepper flakes
- 6 oz (170 g) gluten-free spaghetti or penne
- 2 garlic cloves, crushed
- 1 Tbsp lemon juice (about 1/2 fresh lemon)
- 1 tsp lemon zest
- 1/4 cup (15 g) chopped fresh parsley
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 400°F (205°C). Toss cauliflower, onion and paprika in 1 Tbsp of the oil. Transfer vegetables to two parchment- or foil- lined baking sheets. Sprinkle generously with coarse salt and red pepper flakes (less generously with the pepper flakes, if you're sensitive to heat). Roast for 20–25 minutes, or until cauliflower is tender and crispy on the edges, stirring once halfway through cooking.
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While the vegetables roast, bring a large pot of salted water to boil. Add pasta. Cook according to package instructions, stirring frequently, until the pasta is done. Drain.
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In a large sauté pan, heat the remaining 1 Tbsp oil over low heat. Add garlic and cook for about a minute, or until it's fragrant but not burning. When garlic is ready, add pasta, lemon juice and zest, parsley and roasted vegetables. Stir everything together, then add salt and crushed pepper flakes to taste, if desired. Enjoy immediately.
Nutrition Information Per Serving:
604 calories, 16.8 g total fat, 2.4 g saturated fat, 2.6 g polyunsaturated fat, 10.3 g monounsaturated fat, 0 mg cholesterol, 487 mg sodium, 380 mg potassium, 102.4 g total carbohydrates, 7.6 g fiber, 4.6 g sugar, 11.1 g protein, 4% calcium, 10% iron
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