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Roasted Cauliflower Pasta


Serves 3-4
Course Main Course

Ingredients

  • 1 small-ish head of cauliflower cut into small, bite-sized florets
  • Olive oil
  • Salt to taste
  • 1 medium bunch kale cleaned, de-stemmed, and sliced into ribbons
  • 3 garlic cloves finely chopped
  • 3-4 cups dry chickpea pasta (or your favorite type of pasta) (1 cup per person)
  • Generous pinch of red chili flakes

Optional

  • Parmesan cheese
  • Freshly ground black pepper to taste

Instructions

  1. Heat oven to 400°F and coat a baking tray with a thin layer of olive oil. Spread out cauliflower florets onto the tray (you might need two trays to give them enough room to crisp up). Place in the oven and good for 20-25 minutes until golden.
  2. Meanwhile, put pasta water onto boil. Once boiling, add a palmful of salt to boiling water. Then add your pasta. Cook for 1-2 minutes less than the package instructions. When al dente drain, saving some of the pasta water.
  3. In a large pan with high sides, heat a good glug of olive oil over a medium-high heat. Add garlic and let sizzle for 30 seconds. Add chopped kale and stir to coat in the olive oil. Add a generous pinch of salt and cook until just wilted. Turn the heat down to low.

  4. Add cooked pasta, a pinch of chili flakes, the roasted cauliflower, a splash of the pasta water and another drizzle of olive oil and toss everything to combine.

  5. Add Parmesan and pepper if using and toss to combine. Serve immediately.