Crispy Cauliflower Pasta Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 head cauliflower (cut in florets)

3 tbsp olive oil

1 tbsp garlic powder

1/2 tbsp smoked paprika

salt & pepper (to taste)

1/4 cup olive oil

1 large lemon (or 2 small lemons, juiced)

1 tsp ginger (grated)

2 cloves garlic (diced)

1 shallot (diced)

1 tbsp agave (or maple syrup)

1 tbsp yellow mustard

salt & pepper (to taste)

1 tbsp sun-dried tomato oil (or sub olive oil)

1/3 cup unsalted walnuts (roughly chopped)

salt (to taste)

8 oz bow tie pasta (dry)

2 cups arugula

2 tbsp sun-dried tomatoes packed in oil (drained & chopped)

2 tbsp basil (chopped)

1 avocado (diced)

Directions

Preheat the oven to 450 degrees and line a baking sheet with parchment paper. Add the cauliflower ingredients to the baking sheet and toss to coat evenly. Place in the oven and bake for 10 minutes, flip and cook for another 10-15 minutes - or until crispy.

Meanwhile, add the dressing ingredients to a bowl and mix to combine. Set aside.

Bring a large pot of water to a boil. Add the pasta and cook until tender. Drain and rinse with cold water. Place the empty pot back on the stove and heat the sun-dried tomato oil over medium heat. Add the walnuts and a pinch of salt and cook until toasted (approx. 3-5 minutes). Remove from the pot and set aside.

To assemble, add the pasta, arugula, sun-dried tomatoes and basil to a large bowl. Add the dressing and toss to combine. Top with the cauliflower, walnuts and avocado slices.

Nutrition

• Calories: 617 kcal
• Total Fat: 38 g
• Saturated Fat: 5 g
• Unsaturated Fat: 30 g
• Sodium: 104 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 8 g
• Total Sugars: 8 g
• Protein: 13 g