3 Pieces

Collection: Main Dishes - Vegetarian

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Garlic Chili Pasta With Roasted Cauliflower

Ingredients

1 small head cauliflower (580 g), large stems removed, florets separated
2-3 Tbsp (30-45 ml) olive or grape seed oil
3 cloves garlic, minced (9 g or 1 1/2 Tbsp)
1/4 tsp red pepper flakes (more or less to taste)
Heaping 1/4 tsp sea salt
optional: 2 cups (480 ml) vegetable broth (for adding more flavor to pasta)
12 oz (340 g) linguini or fettuccini (ensure vegan friendly | sub gluten free pasta to keep GF)
1/4 cup (60 ml) olive oil (use extra virgin here if you have it for more flavor)
3 cloves garlic, skin removed + smashed NOT minced (9 g or 1 1/2 Tbsp)
1/4 tsp red pepper flakes (reduce for less heat)
2 Tbsp (8 g) fresh chopped parsley, plus more for serving
2 Tbsp (17 g) toasted pine nuts, plus more for serving
1/4 cup (20 g) vegan parmesan cheese, plus more for serving
Salt + Pepper to taste

Preparation

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Garlic Chili Pasta With Roasted Cauliflower

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