1 head of garlic, with cloves sliced
1 large head of cauliflower, cut into florets
3 tablespoons walnuts, chopped
6 oz. linguine
3 tablespoons olive oil
1/4 cup fresh parsley, minced
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Preheat oven to 450°F. On a sheet pan, toss the cauliflower with garlic and walnuts, 2 tablespoons olive oil, 2 teaspoons salt and 1 teaspoon pepper. Spread mixture out in a single layer and roast for 20 minutes, tossing twice, until the cauliflower is tender and garlic is lightly browned.
While the cauliflower is roasting, cook the pasta according to its instructions. Then drain and put pasta in large mixing bowl. Save some of the pasta water for later.
Scrape the cauliflower with garlic and walnuts into large mixing bowl with pasta. Add remaining 1 tablespoon olive oil, parsley, and lemon juice. Sprinkle with another 1/2 teaspoon salt. Toss everything together, adding pasta water if needed to loosen the sauce.
2 large servings
694 calories | 30g fat | 87g carbs | 22g protein