Ingredients
- 1 large head of cauliflower cut into florets
- 3 tablespoons extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 8 ounces whole-wheat penne pasta
- 2 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/3 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425°F. Toss the cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast until golden and tender, about 25 minutes.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- In the same pot, heat 1 tablespoon olive oil over medium heat. Add garlic and red pepper flakes and cook, stirring, for 1 minute. Add the roasted cauliflower, cooked pasta, lemon zest, lemon juice, and half of the reserved pasta water. Stir until well combined. Add more pasta water if needed. Mix in the Parmesan cheese and season with salt and pepper to taste. Stir in fresh parsley just before serving.
