Roasted Cauliflower and Spinach Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 1 serving
Ingredients
  • 1 ½ cups cauliflower florets
  • 1 tsp olive oil
  • Pinch sea salt
  • 2 oz pasta (I used chickpea pasta)
  • 1 TBS butter
  • 1 garlic clove, minced
  • Pinch red pepper flake
  • ⅛ tsp salt
  • 1 TBS dry white wine
  • 1 TBS grated parmesan
  • 2 handfuls fresh spinach
  • Lemon wedges and fresh cracked black pepper for serving
Instructions
  1. Preheat oven to 425 degrees.
  2. Toss cauliflower with olive oil and sea salt. Spread out on a parchment lined baking sheet. Roast in the preheated oven for 15 minutes, or until they start to brown and char.
  3. Meanwhile cook pasta according to package directions. Reserve ¼ cup of the pasta cooking liquid before draining.
  4. In a small skillet, melt butter and add minced garlic, red pepper flake, and salt. Saute over low heat stirring frequently until the garlic just starts to turn golden brown.
  5. Deglaze the pan with the white wine. Mix in the reserved cooking liquid and simmer until reduced in half.
  6. Mix in the parmesan, roasted cauliflower, cooked pasta, and fresh spinach. Toss to coat. You can either warm until the spinach is wilted and soft, or remove from heat and serve the spinach fresh.
  7. Serve with lemon wedges and fresh cracked black pepper.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/roasted-cauliflower-and-spinach-pasta/