Pasta with roasted cauliflower, garlic, and walnuts

Try adding sausage and sun dried tomatoes? Crumb topping?

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Step 1

1. Adjust oven rack to middle position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Remove outer papery skins from garlic; cut top quarters of heads and discard. Place garlic heads, cut side up, in center of 12-inch square of

Step 2

aluminum foil and drizzle each with ½ teaspoon oil. Wrap garlic heads tightly in foil. Place packet on oven rack next to baking sheet and roast until garlic is very tender, about 40 minutes.

Step 3

2. While garlic roasts, combine cauliflower wedges, 2 tablespoons oil, salt, pepper, and sugar in bowl; rub gently to distribute oil and seasonings. Remove baking sheet from oven and carefully lay cauliflower wedges cut side down on hot baking sheet. Roast cauliflower until well browned and tender, 20 to 25 minutes.

Step 4

3. Transfer cauliflower and garlic packet to cutting board and let cool slightly, about 10 minutes. Once cool enough to handle, cut cauliflower into ½-inch pieces and unwrap garlic. Gently squeeze garlic cloves from skin into medium bowl, and mash smooth with fork. Stir in lemon juice and pepper flakes, then slowly whisk in remaining ¼ cup oil.

Step 5

4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until

Step 6

al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add chopped cauliflower, garlic sauce, vegan Parmesan substitute, parsley, and ¼ cup reserved cooking water and toss to combine. Adjust consistency with remaining reserved ½ cup cooking water as needed and season with salt, pepper, and extra lemon juice to taste. Sprinkle individual portions with walnuts and serve