Ingredients
Ingredients for the roasted cauliflower:
- 1 whole cauliflower head
- 1 tbsp olive oil
- Salt and pepper - to taste
- 2 tbsp dried basil
- 1 tsp cashew parmesan
- 1 tbsp lemon juice
For the pasta:
- 1 lb dry pasta
- 4 cups water
- 1 lb ripe tomatoes - chopped
- 1 large leek - trimmed, the white & pale green part diced
- 7 cloves garlic
- 1 tsp red pepper flakes - more or less, according to taste
- 2 tsp olive oil
- Salt - pepper, to taste
- 1/2 cup fresh basil
- 1 tbsp cashew parmesan
Instructions
Roasted Cauliflower:
- Cut the cauliflower into florets, wash them thoroughly.
- Heat a cast iron skillet & add 1 tbsp olive oil.
- Add the cauliflower to the skillet, sprinkle some salt, pepper, dried basil leaves, cashew parmesan on the cauliflower.
- Sprinkle some water on the cauliflower, cover, cook on medium-high for about 3-4 min or until golden-brown.
- Uncover and flip the florets to cook further, cover, cook again until golden-brown. Make sure the cauliflower stems are cooked through & charred but still holding their shape. This whole process takes about 20-25 min.
- Once the cauliflower florets are done cooking, turn off heat & drizzle 1 tbsp fresh lemon juice over them. Transfer to a bowl & set aside for use later.
Pasta:
- Combine spaghetti, tomatoes, diced leek, water, crushed garlic, red-pepper flakes, olive oil, some salt, & water in a large pot.
- Bring to a boil over high heat, stirring & turning pasta frequently until it is al dente/water has nearly evaporated. Turn off heat.
- Season to taste with salt, pepper & add cashew parmesan & fresh torn basil.
- Divide pasta into serving bowls, top with roasted cauliflower.
Tried this recipe?Let us know how it was!
