Description
This dish brings together the vibrant flavors of roasted cauliflower and a refreshing creamy pesto sauce made with fresh basil, arugula, and a hint of heat from jalapeño. The coconut milk adds richness while the roasted cauliflower offers a satisfying crispy texture. Combined with perfectly al dente pasta, this dish is a delightful harmony of flavors and textures.
Ingredients
1 large head of cauliflower, cut into florets
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, plus 2 tablespoons lemon juice
1 pound pasta, any variety
1 1/2 cups fresh basil
1 cup baby arugula, spinach, or a mix
1 jalapeño, seeded (optional)
1/4 cup toasted nuts (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 oven to 425°F (220°C). On a baking sheet, combine the cauliflower florets with 1/4 cup olive oil, smoked paprika, red pepper flakes, and a pinch of salt and pepper. Toss well to coat evenly. Roast in the oven for 20 minutes or until tender. Add garlic and lemon zest, then roast for an additional 10 minutes until charred.
Meanwhile, in a blender or food processor, combine basil, arugula/spinach, jalapeño (if using), garlic, lemon juice, toasted nuts, parmesan cheese, and the remaining 1/4 cup olive oil. Pulse until a pesto sauce forms, adding 1-2 tablespoons of water if necessary to thin it out.
Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
Return the pasta to the pot, add the pesto sauce and coconut milk, and toss to combine. Add the reserved pasta water to adjust the consistency as needed.
Divide the pasta into bowls, top with the crispy roasted cauliflower, and garnish with fresh herbs or extra greens. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 480