Meatless Monday: Roasted Cauliflower and Citrus Pasta
Once again it is Monday meaning that we are going to share a mouth watering recipe with you… that’s MEATLESS!
For pasta lovers the idea of a meatless recipe may seem a little underwhelming. You might think that this dish is missing texture or depth of taste; however, this recipe will change the way you think about meat-free pasta! Cauliflower is a great substitute for chicken, because it is hardy, filling and when cooked, can even resemble chicken!
Follow the recipe below at Cookistry!
Roasted Cauliflower and Citrus Pasta
1 small head cauliflower
2 tablespoon olive oil
1/2 teaspoon salt
1/2 pound dry thin spaghetti
2 tablespoons unsalted butter
Pinch of dried crushed red pepper
1/2 teaspoon dried rosemary*
2 tablespoons fresh lemon juice
2 tablespoons capers
6-8 ounces grape tomatoes
1 teaspoon Buddha Hand or lemon zest
Cut the cauliflower into bite-size pieces. Put it on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast at 350 degrees until the cauliflower is cooked to your liking – 20 to 60 minutes.
Just before the cauliflower is done, cook the pasta in boiling salted water until al dente. Add the butter, red pepper, and rosemary to the pasta over low heat and cook until the butter is melted.
Add the lemon juice and capers, and stir them in. Add the cooked cauliflower and the grape tomatoes and stir to combine, and cook just long enough to warm the tomatoes. Taste for seasoning and add more salt, if desired.
Add the Buddha Hand zest and stir to combine.
*If you like, chop the dried rosemary into smaller pieces.
View the Original Recipe Here!
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