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Toasted Walnuts Spaghetti with Roasted Cauliflower – parsley, garlic and lemon zest- a healthy vegan dinner that can be made in 30 minutes flat.

Here’s a tasty little number that can be made in under 30 minutes – Toasted Walnuts Spaghetti with Roasted Cauliflower, parsley, garlic and lemon zest. The toasted walnuts great texture and earthiness, the parsley a delicious freshness and the garlic and lemon give it a nice zesty flavor. If you like chili, chili flakes are always a great option.

If going grain-free and gluten-free , try chickpea flour noodles for extra protein! This recipe uses a whole head of cauliflower and is zesty and bright-tasting. This Toasted Walnuts Spaghetti with Roasted Cauliflower is so easy….and made with a whole head of cauliflower. Remember, you can always choose pasta made with bean flour if going grain-free / gluten-free.

As an alternative, the cauliflower sauce used for spaghetti, I find this pasta recipe made with cauliflower better.

Toasted Walnuts Spaghetti with Roasted Cauliflower Ingredients

• 1 head cauliflower
• 3 tablespoons olive oil
• 2 minced garlic cloves (divided)
• salt and pepper to taste
• 1/2 teaspoons chili flakes
• lemon zest from one lemon (divided)
• 4 ounces pasta ( bucatini, linguini, spaghetti or any other gluten-free noodle)
• 1 cup fresh chopped Italian parsley
• 1/2 cup toasted walnuts, chopped
• 1 fresh garlic clove- very finely minced
• A generous drizzle of olive oil to coat,
• salt, pepper and chili flakes -to taste
• finely grated pecorino– optional but I like
• 2 tablespoons capers– optional, but I like

Toasted Walnuts Spaghetti with Roasted Cauliflower Instructions

• Preheat oven to 425 F.
• Trim and cut cauliflower into small bite-sized florets and place in a bowl. Drizzle with olive oil to coat, sprinkle with salt and pepper, 1/2 of the lemon zest, 2/3 rds of the minced garlic and some chili flakes. Toss well and spread out in a single layer on a parchment-lined sheet pan, and place into the middle of the hot oven. Roast until tender and golden and caramelized in places, about 20-25 minutes.
• While the cauliflower is roasting, cook the pasta according to directions. Drain and place in a bowl. Drizzle pasta generously with olive oil to coat the noodles, then add the remaining finely minced garlic (raw), the chopped parsley, remaining lemon zest, crushed toasted walnuts, capers and when cauliflower is done, add it to the bowl and toss. Sprinkle with pecorino and chili flakes.
• Taste, adjust salt and pepper and add more if necessary. If it tastes bland, it probably needs a little more salt. 

Notes

• If you don’t have toasted walnuts, you can make roast them in a pan on the over a fire. If you don’t want to use toasted walnuts, no problem.
• It may be a good idea to use fresh dill grass instead of parsley.