Spaghetti With Pan-Roasted Cauliflower

Don’t we all love quick and easy meals? Extra love for the dish that is also loaded with flavor and nutrients. Here, the roasted cauliflower pairs wonderfully with the spicy, tangy tomato sauce.

Ingredients for roasted cauliflower
1 whole cauliflower head
1 tbsp olive oil
Salt and pepper, to taste
2 tbsp dried basil
1 tsp vegan parmesan or nutritional yeast
1 tbsp lemon juice

INSTRUCTIONS
1. Cut the cauliflower into florets, wash them thoroughly
2. Heat a cast iron skillet & add 1 tbsp olive oil
3. Add the cauliflower to the skillet, sprinkle some salt, pepper, dried basil leaves, cashew parmesan on the cauliflower
4. Sprinkle some water on the cauliflower, cover, cook on medium-high for about 3-4 min or until golden-brown
5. Uncover and flip the florets to cook further, cover, cook again until golden-brown. Make sure the cauliflower stems are cooked through & charred but still holding their shape. This whole process takes about 20-25 min
6. Once the cauliflower florets are done cooking, turn off heat & drizzle 1 tbsp fresh lemon juice over them. Transfer to a bowl & set aside for use later.

For the pasta
1 lb dry pasta (I used spaghetti, you may use your favorite shape)
4 cups water
1 lb ripe tomatoes, chopped
1 large leek, trimmed, the white & pale green part diced
7 cloves garlic
1 tsp red pepper flakes (more or less, according to taste)
2 tsp olive oil
Salt, pepper, to taste
1/2 cup fresh basil
1 tbsp vegan parmesan or nutritional yeast

INSTRUCTIONS
1. Combine spaghetti, tomatoes, diced leek, water, crushed garlic, red-pepper flakes, olive oil, some salt, & water in a large pot
2. Bring to a boil over high heat, stirring & turning pasta frequently until it is al dente/water has nearly evaporated. Turn off heat
3. Season to taste with salt, pepper & add vegan parmesan/nutritional yeast & fresh torn basil
4. Divide pasta into serving bowls, top with roasted cauliflower, and serve