gluten free | vegetarian | nut free | egg free | soy free

40 minutes or less

What You’ll Need:

8 oz brown rice, quinoa or chickpea pasta

1 large head cauliflower

parchment paper or a silicone mat

1/2 (25-30oz) jar marinara sauce, no sugar added

4oz Parmesan cheese

OPTIONAL: crushed red pepper

Preheat oven to 425°.

Slice cauliflower into 1-2 inch thick “steaks.” You will have some florets that pop off and do their thing—don’t stress, these will be equally as delicious!

Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with olive oil. Season with salt and pepper.

Pop into the oven for 35 minutes.

While cauliflower roasts, bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.

Remove cauliflower steaks from oven and top with marinara sauce. Sprinkle with cheese & crushed red pepper if desired.

Pop back into the oven for 5 minutes or so, just enough for the cheese to melt.

Serve cauliflower over pasta, with additional marinara sauce if desired.

Serves 2.