Roasted  Cauliflower Pasta

Baby Spinach


Olive Oil


Orecchiette Pasta




Salt & Pepper

Preheat the oven to 425 degrees F. Slice the cauliflower and break it into pieces. On a sheet pan, toss the cauliflower with olive oil, salt and pepper. Spread it into a single layer.

Roast the cauliflower until it is browned and tender, flipping halfway through roasting. This will take 20-25 minutes.

Finely chop the garlic, spinach, pistachios, parmesan, salt and pepper in a food processor.

With the motor running, drizzle the oil through the feeder tube. Continue processing until the pesto is fully combined.

Cook the pasta until al dente following package instructions. Drain and transfer the pasta to a large bowl.

Stir the pesto into the pasta. Then fold in the roasted cauliflower and chives. Divide the pasta into bowls and top with chopped pistachios and shaved parmesan before serving.

Roasted  Cauliflower Pasta