Ingredients

The following ingredients have 4 Servings
  • 8 ounces whole-wheat pasta (reserve 1/2 cup of the cooking water)
  • 1 head cauliflower
  • 4 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1/2 teaspoon thyme (dried)
  • 1/4 teaspoon pepper
  • 1/2 lemon (juiced)
  • 1/2 cup walnuts (chopped)
  • 1/2 cup parmesan cheese (grated)
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • parsley (Italian, chopped (optional garnish))

Instruction

  • Preheat oven to 450 degrees F. Boil noodles according to package directions and drain while reserving 1/2 cup of the cooking water.
  • Chop cauliflower into 1 - 2 inch florets (discarding large stems). Toss on a baking sheet with garlic, olive oil, thyme, pepper, and lemon juice. Bake until the cauliflower just begins to turn brown and is easily pierced with a fork, about 20 - 22 minutes, stirring once or twice.
  • To toast the walnuts, add them to the baking sheet with the cauliflower and put it all back in the oven for 2 - 3 minutes while keeping a close eye on it because they can go from brown to burnt very quickly!
  • Meanwhile, toss the noodles with the reserved cooking water, Parmesan cheese, heavy cream, and salt. Stir in the cauliflower mixture and heat on medium-low until the sauce thickens. Divide among pasta bowls, garnish with parsley if desired, and serve warm.