Roast Cauliflower Pasta
Preheat the oven to 180 degrees celsius. In a bowl, toss together cauliflower, salt, pepper and 2 tbsp of olive oil. Place on a baking tray and cook for 15 minutes.
10 minutes into the cauliflower cooking, add the pasta to the pan and pour in the vegetable broth. Cover the rest of the pasta with the remaining boiling water.
Add salt and pepper to the pasta and stir occasionally to prevent from sticking.
After 7 minutes, remove and drain the pasta.
In the same pan, add the rest of the olive oil, along with the garlic and cook for a few minutes on a medium heat.
Add the linguine, pine nut and cauliflower, toss in the olive oil mixture and serve.
½ head small cauliflower
170g linguine pasta
240ml low sodium vegetable broth
2 cloves garlic, minced
3 tbsp olive oil
1 tbsp pine nuts
Salt and pepper to taste