Garlic Chili Pasta with Cauliflower

Ingredients

• Cauliflower

  Raw

  1 head small or 265g

• Garlic

  Raw

  6 clove or 18g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  ¼ tsp or 2g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Parsley

  Raw

  2 tbsp or 8g

• Pine nuts

  Nuts, dried

  2 tbsp or 17g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 450°F (232°C).
2. Chop cauliflower into small florets. Mince half of the garlic cloves. In a mixing bowl, combine cauliflower, a drizzle of olive oil, minced garlic, red pepper flakes, and salt. Toss to coat, then spread on a baking sheet. Roast for 20 minutes, stirring once at the 15-minute mark. Adjust seasonings as needed. Set aside.
3. When the cauliflower has roasted for 10 minutes, bring vegetable stock and 4-5 cups of water to a boil in a large pot.
4. Once boiling, season with salt and add pasta. Cook according to package instructions for 'al dente' (7-10 minutes), then drain and set aside, keeping warm.
5. In the same pot, heat remaining olive oil over medium-low heat. Add the remaining garlic cloves, smashed, and sauté until fragrant and golden brown, about 1-2 minutes per side. Remove and mince the garlic.
6. Add more red pepper flakes to the oil and infuse for 1-2 minutes. Add pasta, parsley, pine nuts, minced garlic, nutritional yeast, and roasted cauliflower. Toss to coat.
7. Remove from heat. Adjust seasonings with salt and pepper as desired. Serve hot with additional parsley and red pepper flakes.