Name: Pasta with roasted cauliflower
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 75 ml Almond milk; 1 clove Garlic (pressed); 1⁄2 piece Red pepper (sweet) (in small cubes); 100 g Spinach; 1 Tbsp Dried coriander; 1⁄2 piece Cauliflower (in florets); 1⁄2 tsp Sambal; 75 g Volkorenpasta

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Pasta with roasted cauliflower

 Preheat the oven to 200 degrees. Cut the cauliflower into florets. Topping  a baking tray with parchment paper and place the cauliflower florets on it. Sprinkle with  the ground coriander and a generous splash of olive oil. Mix well  and put the cauliflower in the preheated oven for 15 minutes. Shovel and put  then go back another 5 minutes. The cauliflower turns golden brown. 

 Meanwhile, cook the pasta until al dente for about 10 minutes. Then drain into one  colander. 

 Cut the bell pepper into cubes. Put a frying pan on the stove with a splash  olive oil and fry the bell pepper in it. After 2 minutes, squeeze the garlic over the pan  and add the sambal. Stir well and bake for about 3 minutes. 

 Now add the spinach in parts and let it shrink. When the spinach has shrunk add  a good dash of Almonds milk. Stir well and season with  pepper and salt. Now also add the roasted cauliflower and heat briefly.  If the pasta is too dry, add another dash of Almond milk and some  more spice a little sambal. Taste until you like it! 

 Garnish with almonds or a handful of mixed nuts. 

Pasta with roasted cauliflower

Pasta with roasted cauliflower

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