25 minutes or less

What You’ll Need:

2 cups brown rice, chickpea or quinoa pasta

1 head cauliflower, broken into florets

2 Tbsp olive oil

Salt & pepper to taste

parchment paper

For the dressing:

Zest AND juice of 1 lemon

1 tbsp. olive oil

1/4 c capers

1 Tbsp. maple syrup

1 tsp Dijon mustard

OPTIONAL: crushed red pepper to taste

Bring a large pot of lightly salted water to a boil for the pasta & preheat oven to 400*

While everything heats, toss chopped cauliflower with 2 Tbsp olive oil spread evenly onto a roasting pan lined with parchment paper. Top with salt and pepper & pop into preheated oven for 20 minutes.

Meanwhile, cook pasta according to package instructions.

Then, wisk all dressing ingredients in a small bowl.

Drain pasta & return to large pasta pot. Add roasted cauliflower & pour dressing into pot. Toss to coat!

Divide among 2 big ‘ol pasta bowls.

Serves 2.