· 1 head cauliflower· 2 tablespoons olive oil· 3 minced garlic cloves (divided)· salt and pepper to taste· 1/4 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 good· 2 tablespoons capers– optional, but good!
Step 1Preheat oven to 425 FStep 2Trim 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.Step 3While 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.Step 4Taste, adjust salt and pepper and add more if necessary. If it tastes bland, it probably needs a little more salt. 😉Step 5Divide among 2-3 bowls.