Spicy Vegan Arrabbiata Pasta with Roasted Cauliflower

Ingredients

• 12 oz spaghetti
• 1 medium cauliflower
• 28 oz crushed tomatoes
• 4 cloves garlic
• 1 teaspoon red chili flakes
• 4 tablespoons olive oil
• 1 bunch parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Wash and cut the cauliflower into bite-sized florets.

3. 3

   In a bowl, toss the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them evenly on a baking sheet.

4. 4

   Roast the cauliflower in the preheated oven for 25-30 minutes, or until golden brown and tender, tossing halfway through.

5. 5

   While the cauliflower is roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

6. 6

   In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

7. 7

   Add the crushed tomatoes, red chili flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet. Stir well and let the sauce simmer for about 10 minutes, allowing the flavors to meld.

8. 8

   Once the spaghetti is cooked, reserve 1/2 cup of pasta water, then drain the spaghetti and add it directly to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

9. 9

   Remove the skillet from heat and stir in the lemon juice and nutritional yeast for added flavor.

10. 10

    Serve the pasta topped with the roasted cauliflower and garnish with chopped fresh parsley.

11. 11

    Enjoy your Spicy Vegan Arrabbiata Pasta with Roasted Cauliflower!