This hearty Roasted Cauliflower Bolognese is the kind of cozy winter recipe we all need right now. Fresh pasta tossed with spicy cauliflower in a tomato pesto Bolognese that’s creamy and so delicious
Ingredients:
- 1 head of cauliflower, chopped into small florets
- 1/2 lb whole grain pasta
- 3 tbsp olive oil
- 3 cloves of garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 425°F (220°C).
- Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Place them on a baking sheet and roast for 20-25 minutes, or until they are tender and lightly browned.
- While the cauliflower is roasting, cook the pasta according to the package instructions. Drain and set aside.
- In a pan, heat 1 tablespoon of olive oil over medium heat. Add the garlic and red pepper flakes and sauté for 1-2 minutes, until fragrant.
- Add the roasted cauliflower and cooked pasta to the pan and toss well. Sprinkle the Parmesan cheese on top and stir to combine.
- Serve hot and enjoy!
Nutrition Facts (per serving, serves 4):
- Calories: 340
- Total Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 6mg
- Sodium: 160mg
- Total Carbohydrates: 45g
- Dietary Fiber: 9g
- Sugars: 7g
Protein: 13g
