You’re going to love this easy meatless dinner! Perfect for meatless Mondays! While the cauliflower is roasting to perfect sweetness, you cook your pasta of choice. Then this Roasted Cauliflower and Garlic Pasta comes together in a snap! So easy!


1 small Cauliflower, trimmed and chopped
1 cup black Spanish olives
1 head garlic, peeled

2 Tbsp. rosemary leaves
1 tsp. dried chili flakes
1 tsp. shredded lemon zest
2 Tbsp. red wine vinegar
1/2 box spaghetti
1⁄4 cup lemon juice
1⁄2 cup finely grated Pecorino Romano to serve


Preheat oven to 400°F.

Place the cauliflower, olives, garlic, rosemary, chili, lemon zest, oil and vinegar on a baking tray and toss to coat. Roast for 15–20 minutes or until the cauliflower is golden and crisp.

While the cauliflower is roasting, cook the pasta in a large pot of boiling salted water for 8–10 minutes or until al dente. Drain the pasta and return to the pot.

Add the roasted cauliflower mixture and lemon juice and toss to combine. Sprinkle with the Pecorino Romano to serve. Serve with Salmon.