Crispy Cauliflower Pasta

For the Cauliflower:

1 head cauliflower cut in florets

3 tablespoon olive oil

1 tablespoon garlic powder

½ tablespoon smoked paprika

salt & pepper to taste

FOR THE LEMON VINAIGRETTE:

¼ cup olive oil

1 large lemon or 2 small lemons, juiced

1 teaspoon ginger grated

2 cloves garlic diced

1 shallot diced

1 tablespoon agave or maple syrup

1 tablespoon yellow mustard

salt & pepper to taste

FOR THE WALNUTS:

1 tablespoon sun-dried tomato oil or sub olive oil

⅓ cup unsalted walnuts roughly chopped

salt to taste

FOR THE SALAD:

8 oz bow tie pasta dry

2 cups arugula

2 tablespoon sun-dried tomatoes packed in oil drained & chopped

2 tablespoon basil chopped

1 avocado diced

Directions:

Preheat the oven to 450 degrees and line a baking sheet with parchment paper. Add the cauliflower ingredients to the baking sheet and toss to coat evenly. Place in the oven and bake for 10 minutes, flip and cook for another 10-15 minutes - or until crispy.


Meanwhile, add the dressing ingredients to a bowl and mix to combine. Set aside.


Bring a large pot of water to a boil. Add the pasta and cook until tender. Drain and rinse with cold water. Place the empty pot back on the stove and heat the sun-dried tomato oil over medium heat. Add the walnuts and a pinch of salt and cook until toasted (approx. 3-5 minutes). Remove from the pot and set aside.


To assemble, add the pasta, arugula, sun-dried tomatoes and basil to a large bowl. Add the dressing and toss to combine. Top with the cauliflower, walnuts and avocado slices.

Recipe by: banuelossena7