4 Servings 25 min Cook
1 Head small (4" dia.) Cauliflower
6 Clove Garlic
1/4 Tsp Crushed Red Pepperr Flakes
1/4 Tsp Salt
2 Cup Organic Vegetable Stock
12 Oz Whole Wheat Pasta
1/4 Cup Olive Oil
2 Tbsp Parsley
2 Tbsp Pine Nuts
2 Tbsp Nutritional Yeast
1 Dash Salt
1 Dash Pepper
Preheat oven to 450 degrees F (232 C).
Chop cauliflower into small pieces.
Take half of the garlic cloves and mince.
Add cauliflower to a mixing bowl and drizzle with a tiny bit of the oil, add minced garlic, red pepper flakes, and salt.
Toss to coat, then spread on a baking sheet and roast for 20 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking.
Sample and adjust seasonings as needed.
Once cauliflower has reached the 10-minute mark, add 2 cups vegetable broth and about 4-5 cups water (or however much to generously cover your pasta) to a large pot and bring to a boil.
Once boiling, season well with salt and add pasta.
Stir occasionally to prevent sticking and cook according to package instructions for ‘al dente’ - 7-10 minutes - then drain and set aside.
Cover drainer with a towel to keep warm.
Heat the same large pot over medium-low heat.
Once hot, add the oil and the remaining garlic cloves smashed NOT minced garlic.
Sauté 1-2 minutes on both sides, or until garlic is fragrant and slightly golden brown.
Remove garlic from pan and let cool slightly, then mince.
Next add more red pepper flakes to infuse the olive oil for 1-2 minutes.
Add cooked pasta, parsley, pine nuts, minced garlic, nutritional yeast, cauliflower, and toss to coat.
Remove from heat.
Adjust seasonings as desired, adding salt or pepper if necessary.
Serve hot with additional parsley and red pepper flakes.