Curried Cauliflower & Lentil Fusilli

If you're looking to shake up your typical pasta and tomato sauce routine, this Curried Cauliflower with Lentil Fusilli fits the bill! Warming, wholesome, minimal prep (i.e. very little slicing and dicing to do), and it comes together in around 20 minutes so you can get something on the table ASAP. Let's do it!

Curried Cauliflower Lentil Fusilli

Serves 3-4

2 cups cauliflower, cut into bite-sized florets
2 tablespoons sunflower oil
2 teaspoons curry powder
½ teaspoon ground turmeric
Black pepper and sea salt
1 package Taste Republic red lentil fusilli, frozen
3 tablespoons coconut oil
1 teaspoon ground cumin
½ teaspoon ground coriander
Zest of 1 lemon
Juice of half a lemon (can substitute lime for the zest and juice)
¼ cup fresh parsley leaves, stems removed

Preheat the oven to 425˚. Place the cauliflower on a rimmed sheet pan and toss with the sunflower oil, curry, and turmeric. Season with salt and pepper, according to your preferences. Place pan in oven and bake for 10-12 minutes, stirring once or twice. The high heat and small size of the cauliflower means they will cook quickly. Go for deeply golden, but not burnt!

Once cauliflower are roasted, turn off oven and bring a large pot of heavily salted water to a boil. It should taste salty — don’t be shy! You’re seasoning the pasta here. It’s okay to leave the cauliflower in the oven as you cook the pasta, unless they’re already very dark.

Cook pasta according to package directions, then immediately drain.

Return pot to stovetop and heat over medium-high. Add coconut oil and spices and stir for 30-45 seconds, until fragrant. Add drained pasta and cauliflower. Toss to coat. Remove from heat and add lemon zest and juice, along with more salt and pepper. Toss to coat again.

Serve, sprinkling fresh parsley leaves over the top.

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