Paleo Classic Cauliflower Pesto Pasta

Total time45 min

Prep time15 min

Cook time30 min

4.8

(19)

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Ingredients

4 servings

For the roasted cauliflower

1 medium head cauliflower (about 2 lb), cut into small florets
3 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the pesto

2 cups fresh basil leaves, packed
⅓ cup pine nuts, toasted
2 cloves garlic, peeled
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ tsp salt
¼ tsp black pepper
½ cup extra-virgin olive oil

For the pasta

12 oz pasta (rigatoni, penne, or fusilli)
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
1 tbsp salt
½ cup reserved pasta water
2 tbsp extra-virgin olive oil

For serving

parmesan cheese, for serving (optional)
Can be omitted
parmesan cheese
fresh basil leaves, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a large rimmed baking sheet in a single layer. Drizzle with 3 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat.
2
Roast the cauliflower for 22–25 minutes, flipping once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork.

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