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Pesto Pasta with Crispy Spiced Cauliflower 



For 4 serves

  • 1 large head of cauliflower, cut into florets

  • 4 tbsp olive oil (used separately) 

  • 2 teaspoons smoked paprika

  • 1/2 teaspoon red pepper flakes

  • 1 pinch sea salt and black pepper

  • 4 cloves garlic, finely chopped or grated

  • 1 tablespoon lemon zest, plus 2 tablespoons lemon juice

  • 500g pasta, any variety (I made homemade fettuccini) 

  • 1 1/2 cups fresh basil

  • 1 cups baby arugula, spinach, or a mix

  • 1/4 cup toasted nuts, such as: pine nuts or walnuts

  • 1/3 cup grated parmesan cheese or nutritional yeast

  • 1/3 cup canned light coconut milk


  1. Preheat oven to 200 degrees (C). On a baking sheet, combine the cauliflower, 2 tbsp olive oil paprika, chilli flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Add the 2 cloves garlic (minced) and the lemon zest. Roast another 10 minutes, until charred.

  2. Meanwhile, make the pesto. In a blender or food processor, combine the basil, arugula/spinach,  2 cloves garlic, 2 tablespoons lemon juice, nuts, parmesan, and 2 tbsp olive oil. Season with salt. Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin.

  3. 4. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1/2 cup of the pasta cooking water. Drain and add the pasta right back into the hot pot.

  4. To the pasta, add the pesto and coconut milk, tossing to combine. Thin the pasta, as desired, with the reserved pasta cooking water. 

  5. Divide the pasta among bowls, then serve each bowl with a side of cauliflower. Enjoy! 

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