Prep time: 10min |
Cooking time: 35min |
Serving 4 | Regular |
Preheat the oven to 200°C. Place the cauliflower, garlic, and onion on a large baking tray. Drizzle with 1 Tbsp olive oil and toss until well coated. Season with salt and pepper to taste. Roast for about 20 minutes, until golden and tender. Remove the baking tray from the oven and stir the cauliflower, onion and garlic. Add the tomatoes and return the baking tray to the oven. Roast for 10 minutes.
While the cauliflower is roasting, bring a large pot of salted water to the boil. Cook the penne until al dente, for about 8 - 10 minutes. Drain pasta and set aside.
Meanwhile, make the lemon vinaigrette. In a small bowl, whisk together lemon juice, 1 Tbsp of olive oil, maple syrup, mustard, and chilli flakes. Set aside.
In a large pan, combine penne, cauliflower, tomatoes, onion, and garlic. Add the lemon vinaigrette and stir until coated. Heat over medium heat until pasta is warm. Serve with parmesan shavings and season with salt and pepper, if desired.