This Garlic Chili Pasta with Roasted Cauliflower recipe from Minimalist Baker is a flavorful and satisfying vegan dish. Roasted cauliflower adds a hearty texture and depth of flavor, while the garlic and red pepper flakes give it a nice kick. Nutritional yeast adds a cheesy flavor without any dairy, making it perfect for vegans or those looking for a dairy-free option. This dish comes together quickly and easily, making it great for busy weeknights or whenever you're craving a comforting meal.
Ingredients: 1 medium cauliflower, cut into florets. 2 tablespoons olive oil, divided. Salt and pepper to taste. 8 ounces pasta of choice. 4 cloves garlic, minced. 1 teaspoon red pepper flakes. 1/4 cup nutritional yeast. 2 tablespoons vegan butter. 2 tablespoons lemon juice. 1/4 cup chopped parsley.
Instructions: Set the oven to 425F 220C and heat it up. Add cauliflower florets to a bowl and add 1 tablespoon of olive oil, salt, and pepper. Put on a baking sheet and roast for 25 to 30 minutes, or until soft and golden brown. While the cauliflower is roasting, follow the directions on the package to cook the pasta. Save 1/2 cup of the pasta water before you drain it. Put the last tablespoon of olive oil in a large skillet and heat it over medium-low heat. Add the red pepper flakes and minced garlic. Saut for about one to two minutes, until the garlic smells good. To the skillet, add the cooked pasta, roasted cauliflower, nutritional yeast, vegan butter, lemon juice, and the pasta water that you set aside. Toss for three to five minutes, or until everything is well mixed and hot all the way through. If you think it needs it, add more salt and pepper. Serve hot with chopped parsley on top.
