35 minutes or less

What you'll need:

2c brown rice, quinoa or chickpea pasta

1 head cauliflower, broken into florets
5 whole cloves garlic, peeled & smashed

parchment paper

2 Tbsp olive oil
salt and pepper

1 pint grape or cherry tomatoes

For the sauce:
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

Preheat oven to 400*

Bring a large pot of lightly salted water to a boil for the pasta & cook according to package instructions.

Spread chopped cauliflower and crushed garlic in a roasting pan. Toss with olive oil, salt and pepper. Pop into preheated oven for 20 minutes.

Meanwhile, whisk all dressing ingredients in a small bowl.

Add whole tomatoes to the roasting pan with cauliflower, and return to oven for an additional 10 minutes.

Drain pasta & return to the same pot. Pour dressing over pasta, add roasted veggies, toss to coat. Share with a friend!

Serves 2.