A Delicious Pasta

Roasted Cauliflower and Parmesan Pasta

Serves: 4
Calories: 421/ serving

1 head cauliflower
2 cloves garlic (I buy minced)
3 Tbsp oil
1 tsp kosher salt
1/4 tsp black pepper
1 pound spaghetti (I used angel hair)
1/4 cup chopped flat leaf parsley (I omitted)
1/2 cup grated Parmesan
1/4 tsp crushed red pepper (used cayenne)

Cut cauliflower into bite size florets; discard stem. Place in colander and pass under cold water to wash. Transfer to rimmed sheet pan.

Chop garlic and add to pan. Drizzle everything with oil an sprinkle with kosher salt and pepper. Toss together with your hands and spread in single layer.

Roast for 15 minutes, toss, roast 10 more minutes.

Meanwhile, cook pasta to al dente. Save 3/4 cup of pasta water. Drain rest of water. Return pasta and reserves liquid to pot, place on low heat. Add cheese and melt to coat. Remove from heat, add cauliflower, parsley and red pepper. Salt if needed.

**Made this for dinner just now. Trevor said "If there was some way to replace meat in every recipe with this cauliflower, that would be awesome". It was a big hit with all 3 of us!