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Recipe of the Month: Roasted Chilli Garlic Cauliflower Pasta

Each month we like to bring you a delicious vegan recipe to add to your repertoire! This month we are bringing you a savoury dish, lets dig in!



* 1 small head cauliflower (large stems removed and florets separated)

* 2-3 Tbsp olive or grape seed oil

* 3-6 cloves garlic minced (more or less to taste)

* 1/4 Tsp red chilli flakes (more or less to taste)

* 1/4 heaping tsp sea salt

* 1/4 Tsp black pepper

* 1 Tsp smoked paprika

* 1 Tsp sweet paprika


* 500g Rigatoni

* 1/4 cup olive oil

* 3 cloves garlic (skin removed + smashed NOT minced)

* 1/4 Tsp red pepper flakes (reduce for less heat)

* 2 Tbsp fresh chopped parsley (plus more for serving)

* 150g toasted pine nuts plus more for serving

* 140g Chopped Kale

* 1/4 cup Vegan Parmesan Cheese (plus more for serving)

* Salt + Pepper (to taste)


* Preheat oven to 240 C.

* Add cauliflower to a mixing bowl with olive oil, minced garlic, red pepper flakes, paprika, black pepper and sea salt.

Toss to coat. Then place in an oven safe baking tray and roast for 20 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking.

Sample and adjust seasonings as needed and return to oven for a further 5 minutes.

* In a mixing bowl add the chopped Kale, pine nuts and 1 Tbsp with Olive Oil. Toss to coat. * Once your cauliflower has reached the 20-minute mark, reduce heat to 200 C and add pine nuts and Kale. Continue to bake on 200 C for a further 20 minutes until Cauliflower and Kale are evenly roasted.

* While Cauliflower is roasting cook pasta according to instructions on packet.

Make sure to stir occasionally to prevent sticking and cook until ‘al dente’ – 7-10 minutes. Then drain and set aside.

* Heat the same large pot over medium-low heat. Once hot, add 1/4 cup olive oil and 3 cloves smashed NOT minced garlic. Sauté 1-2 minutes on both sides, or until garlic is fragrant and slightly golden brown. Remove garlic from pan and let cool slightly, then mince. Set aside for serving.

* Next add red pepper flakes to infuse the olive oil for 1-2 minutes.

* Add cooked pasta, parsley, pine nuts, minced garlic, vegan parmesan cheese, cauliflower, and toss to coat.

* Remove from heat and sample pasta. Adjust seasonings as desired, adding salt or pepper if necessary. Serve hot with additional parsley, red pepper flakes and vegan parmesan cheese.

* Best when fresh, though leftovers keep for a few days covered in the refrigerator. Reheat in the microwave, or on the stovetop in a large saucepan in a bit of olive oil


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