Roasted Cauliflower and Kale Aglio e Olio
Need a tasty, comforting - yet a very, lazy dish? Make this sauceless olive oil pasta that will be ready in 45 minutes or less.
Servings 4 pax
Ingredients
- 1/2 cup Olive oil extra virgin
- 6 cloves Garlic crushed
- 1/2 tbsp Red chili flakes or less
- 2 tbsp Parsley chopped
- 1 package Spaghetti noodles
- 1/4 cup Kosher salt for boiling pasta water
- 12 cups Water filtered (for pasta)
- 1 head Cauliflower chopped into florets
- Salt & black pepper to taste
- Handful of baby kale
- 1/2 tbsp lemon zest
- 1 tbsp lemon juice
Instructions
- Bring pasta water to a boil and season with 1/4 cup with kosher salt. Add spaghetti noodles and stir every 2-3 minutes. Cook to al dente (or according to box package). Do not drain the pasta.
- In a separate sauce pan, and in low heat, stir garlic, olive oil, and chili flakes to open up flavor until fragrant. Turn off heat once fragrant to prevent garlic from browning and add the chopped parsley. Give it a stir until well combined.
- Using a tong or a double spatula, remove spaghetti noodles from the pasta water and into the garlic oil mixture. Toss spaghetti noodles until it is fully coated in oil and its herbs and spices.
- Scoop out about 1/3-1/4 cup of pasta water and pour onto the spaghetti. Toss until well combined.
- Add in the roasted cauliflower* and kale to the mix.
- Finish pasta with lemon zest and juice.
Notes
*Click here on how you can make the perfect roasted vegetables great for side dishes, by itself, or added onto pastas, salads, and entrees.