Use zoodles (zucchini noodles) if you are avoiding carbs. To make it vegan, use a non-dairy parmesan. This is a healthy and delicious way to eat your vegetables.

Recipe by Catherine Pla

Serves 4-6

Roasted Cauliflower with Kale Pesto Pappardelle

1 head cauliflower, chopped into small florets
3 T extra virgin olive oil
1 t smoked paprika
1⁄2 t garlic powder
1⁄2 t kosher salt
1⁄4 t black pepper
1⁄4 t red pepper flakes
11⁄2 c rough chopped or torn kale, stems removed (or use power greens, spinach, etc)
1 c basil leaves (or parsley)
1⁄3 c extra virgin olive oil
2 garlic cloves, chopped
1 t lemon zest
1⁄2 lemon, juiced
1⁄4 c toasted walnuts (or any nut you prefer)
1⁄2 c grated Parmesan cheese
Kosher salt and black pepper
2 T heavy cream, or coconut milk
1 pound pasta, pappardelle or any shape, or zucchini zoodles

Preheat the oven to 425 degrees (use convection setting if your oven has this).

Place cauliflower on a sheet pan and toss with the olive oil, paprika, garlic powder, salt, black pepper, and red pepper. Roast until the florets are browned, tender, and even a little charred in spots, 30-35 minutes.

Make the pesto by pulsing the kale, basil, olive oil, garlic, and lemon zest and juice in a food processor until smooth. Add the nuts and pulse until combined. Add the cheese and pulse. Taste for salt and pepper, adding if needed. If it seems too thick, add more olive oil or water to thin. Pulse again until smooth.

Heat a large pot of water to boiling. Add 1 tablespoon of salt and cook pasta to package directions, aiming for al dente.* Drain pasta, reserving 1⁄2 cup of pasta cooking water. Add the drained pasta back to the hot pot and add the heavy cream, about 1 cup of the pesto, tossing with tongs to combine. Add some of the pasta cooking water, a couple of tablespoons at a time, to thin if needed. Add in half of the roasted cauliflower florets and toss with tongs.

Divide pasta among bowls and top with the remaining roasted cauliflower. Sprinkle with more parmesan and serve.