Pesto Pasta with Roasted Cauliflower

Have I mentioned how much I love my air fryer? It made this dish super easy to make and the cauliflower turned out perfectly! Directions for both Oven Roasted and Air Fryer below. Yum!

INGREDIENTS

1 large head of cauliflower, cut into florets
1/2 cup extra virgin olive oil
2 tsp smoked paprika
1/2 tsp red pepper flakes
1 pinch kosher salt and black pepper
3-4 cloves garlic, finely chopped or grated
1 Tbsp lemon zest, plus 2 tablespoons lemon juice
1 pound pasta, any variety
1 1/2 cups fresh basil
1 cups baby arugula, spinach, or a mix
1 jalapeño, seeded (if desired)
1/4 cup toasted nuts, such as: pine nuts, walnuts, or pistachios
1/3 cup grated parmesan cheese or nutritional yeast
1/4-1/3 cup heavy whipping cream

DIRECTIONS

• Preheat oven to 425° F. On a baking sheet, combine the cauliflower, 1/4 cup olive oil, paprika, chili flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender. Add the 2 cloves garlic and the lemon zest. Roast another 10 minutes, until charred.

• Meanwhile, make the pesto. In a blender or food processor, combine the basil, arugula/spinach, the jalapeño, 1-2 cloves garlic, 2 tablespoons lemon juice, nuts, parmesan, and 1/4 cup olive oil. Season with salt. Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin.

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1/2 cup of the pasta cooking water. Drain and add the pasta right back into the hot pot.

• To the pasta, add the pesto and coconut milk, tossing to combine. Thin the pasta, as desired, with the reserved pasta cooking water. 

For the Air Fryer Cauliflower:

• Toss olive oil, paprika, salt, pepper and cauliflower in a bowl. Empty in the air fryer and turn on 400 degrees for 16 minutes - tossing halfway through.

• Divide the pasta among bowls, then serve each bowl with a side of cauliflower.