Roasted Cauliflower & Tomato Pasta

This easy-to-make pasta dish is flavorsome from the roasted tomatoes and garlic, and the cauliflower gives it the perfect meaty texture! Serves as the main with a side salad for the perfect weeknight meal!

Yields 4 Servings | Total Time 60 minutes

Ingredients

• 1 large cauliflower - cut into small florets

• 2 pints cherry tomatoes

• 6-8 cloves garlic - thinly sliced

• ¼ cup olive oil + 1 tbsp 

• 1/4 tsp red pepper chili flakes + more to taste

• 1 cup fresh basil + more for garnish

• 1/4 cup cashew parmesan + more for garnish - recipe below

• 1 lb of your favorite grain-free or gluten-free pasta

• Salt & pepper to taste

Preparation

1. Preheat your oven to 425F and line a baking sheet with parchment paper. 

2. To a large bowl, add the cauliflower florets along with the 1 tbsp of olive oil. Toss and season with salt & pepper. Transfer to the baking sheet.

3. To a separate deep rimmed baking dish, add the tomatoes, garlic, olive oil and chili flakes. Toss and season with salt & pepper.

4. Place the cauliflower and tomatoes in the oven and bake for 25-30 minutes or until the cauliflower is roasted and tomatoes begin to burst.

5. Cashew Parmesan: Add 1 cup raw cashews, 3 tbsp nutritional yeast, 1/2 tsp salt to a food processor and blend until a fine crumbly texture is achieved. Store extras in an airtight container in the fridge for 1 month.

6. Whilst cooking, bring a large pot of water to a boil and season liberally with salt.

7. Cook the pasta according to package instructions. Strain the pasta and set aside one cup pasta water for the sauce.

8. Place a large pan onto medium heat and add the cauliflower along with the tomatoes (and juices and oil in the pan), fresh basil, and almond parmesan. Add the pasta and 1/2 cup of the pasta water and stir gently to combine.

9. Serve warm with more basil and parmesan.