Categories: Pasta
Ingredients
- 4 cups colored cauliflower florets
- 2 tbsp. olive oil
- 1/2 lb. gemelli pasta, cooked and drained
- 2 cups thinly sliced raw colored cauliflower
- 1/2 cup chopped Castelvetrano olives
- 1/2 cup chopped parsley
- 1 tsp lemon zest
- 1/2 cup chopped toasted walnuts
Directions
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On rimmed baking sheet, drizzle cauliflower with olive oil; season. Roast at 400 until browned in spots, about 25 minutes. Toss with pasta, raw cauliflower, olives, parsley, lemon zest and walnuts; season and drizzle with olive oil.