Recipe: Delicious Roasted cauliflower linguine with lemon-caper sauce (eat clean)

Roasted cauliflower linguine with lemon-caper sauce (eat clean). Stir in pasta, cauliflower, parsley, lemon juice and pepper flakes. Add pasta cooking water and toss to coat. "Cheesy" Roasted Cauliflower. Nutritional yeast is a healthy alternative to Parmesan cheese, as it holds a nutty flavor that lends itself well to everything from pasta to popcorn.

See the Roasted Cauliflower Linguine with Lemon-Caper Sauce recipe. Lemon-Caper Cauliflower Steaks With Creamy Horseradish Sauce Cauliflower *seriously* does it all. Individual aluminum foil pouches hold the juices in during baking to keep the herbed chicken moist and tender. You can have Roasted cauliflower linguine with lemon-caper sauce (eat clean) using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients of Roasted cauliflower linguine with lemon-caper sauce (eat clean)

  1. You need 1 small of head cauliflower trimmed and cut into florets.
  2. It’s 2 tbsp of olive oil divided.
  3. It’s 1/4 tsp of sea salt and ground pepper each.
  4. Prepare 2 clove of garlic, minced.
  5. It’s 1/3 cup of spelt or whole wheat panko bread crumbs.
  6. It’s 1/4 cup of chopped raw unsalted walnuts.
  7. Prepare 10 oz of whole grain pasta.
  8. You need 1/2 of onion, thinly sliced.
  9. Prepare 2 tbsp of capers.
  10. You need 3 tbsp of chopped fresh parsley.
  11. It’s 2 tbsp of fresh lemon juice.
  12. You need 1/4 tsp of red pepper flakes.

Season chicken with oregano and ¼ tsp each salt and pepper. The Best Vegan Lemon Sauce Recipes on Yummly Dairy-free Mac N Cheeze, Vegan Lemon Sauce With Basil And Pasta, Vegan Pimento Cream Sauce. Vegan Pan-fried Gluten Free Cauliflower Gnocchi.

Roasted cauliflower linguine with lemon-caper sauce (eat clean) instructions

  1. preheat oven to 450. In a large bowl toss cauliflower 1 tbsp oil salt and pepper..
  2. transfer to a large parchment lined rimmed baking sheet and roast until lightly charred and tender, about 20 minutes.
  3. meanwhile in a small skillet heat 1 1/2 tsp oil on medium. add garlic bread crumbs and walnuts and toast stirring frequently until bread crumbs are golden 2 to 4 minutes. transfer to a small bowl.
  4. in a large pot cook pasta al dente according to pkg directions.
  5. reserve 1/2 cup pasta cooking water. drain pasta and set aside.
  6. heat same pot on medium high and add remaining 1 1/2 tsp oil. add onion and capers and saute stirring often until onion softens about 2 minutes.
  7. stir in pasta cauliflower parsley lemon juice and pepper flakes. add pasta cooking water and toss to coat.
  8. cook stirring until liquid is reduced by half about 30 seconds.
  9. to serve top pasta mixture with bread crumb mixture.
  10. serving size- 1 1/2 cups cals-255 fat-1g monounsat fat-4g polyunsat fat-3g carbs-42.5g fiber-7g sugars-3g protein-7.5g sodium-184mg chol-0mg.

Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, heat oil on medium-high. Serve with more cheese and pepper flakes, a drizzle of oil, and lemon wedges. Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.