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Herby, Cheesy Cauliflower pasta Recipe

Print Recipe
Course Entrees, Main Dish, Sides

Ingredients
  

  • 1 small head cauliflower, trimmed into 1 1/2-inch florets (or even smaller)
  • 1 tbsp + 2 tsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp roughly chopped walnuts
  • 2 tbsp breadcrumbs (I prefer brown rice based breadcrumbs; Ians brand is my personal fav!)
  • 1 tbsp grated parmesean
  • 1 tbsp fresh flat-leaf parsley, roughly chopped or 1 tsp dried parsley
  • 1 tsp fresh rosemary, roughly chopped or 1/2 tsp dried rosemary
  • 1 tsp fresh thyme, roughly chopped or 1/2 tsp dried thyme
  • 1/2 tsp dried red chili flakes
  • 7 oz dry brown rice pasta

Instructions
 

  • Preheat the oven to 400 degrees
  • Toss cauliflower with 1 tbsp olive oil, salt and pepper. Roast the cauliflower for 30 mins or until caramelized
  • Place walnuts in a small frying pan and heat over medium heat until fragrant (~2 mins – be careful not to overcook!); remove walnuts and keep in a small bowl
  • Combine breadcrumbs with remaining 2 tsp olive oil, parmesan, herbs and chili flakes in the same small frying pan over medium heat. Saute until golden brown.
  • Cook pasta according to package directions. Drain
  • Top pasta with cauliflower, walnuts and breadcrumb mixture

Notes

Recipe makes 2 servings