Ingredients
Scale
- 1 large head of cauliflower
- 1/2 cup extra virgin olive oil
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 pinch kosher salt and black pepper
- 3–4 cloves garlic, finely chopped or grated
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 pound pasta, any variety
- 1 1/2 cups fresh basil
- 1 cup baby arugula
- 1 jalapeño, seeded (if desired)
- 1/4 cup toasted nuts, such as pine nuts, walnuts, or pistachios
- 1/3 cup grated parmesan cheese or nutritional yeast
- 1/4–1/3 cup canned full fat coconut milk (or cream/milk of choice)
Instructions
- Preheat your oven to 425°F.
- On a baking sheet, combine cauliflower florets with olive oil, smoked paprika, red pepper flakes, salt, and black pepper. Toss until evenly coated.
- Roast the cauliflower for 20 minutes. Add minced garlic and lemon zest; roast for an additional 10 minutes until charred.
- For the pesto, blend basil, arugula, jalapeño (if using), garlic, lemon juice, toasted nuts, parmesan (or nutritional yeast), and olive oil until smooth.
- Cook the pasta according to package instructions in salted water. Reserve about ½ cup of cooking water before draining.
- Mix the hot pasta with pesto and coconut milk until well combined; use reserved pasta water for creaminess if needed.
- Serve in bowls topped with roasted cauliflower.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg