Ingredients
- 4 to 5 cups small cauliflower florets
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon vegan or regular butter
- 1½ tablespoons sherry vinegar or white wine vinegar
- ½ teaspoon maple syrup or honey* (see note)
- ½ teaspoon sambal or red pepper flakes
- 6 ounces shell pasta
- ¾ cup reserved pasta water (save this before you drain your pasta)
- 1 small shallot, thinly sliced
- 2 garlic cloves, peeled and smashed
- 4 cups spinach, tatsoi, or swiss chard leaves
- ¼ cup toasted and chopped hazelnuts or walnuts
- 1 heaping tablespoon golden raisins
- ½ cup loose-packed chopped parsley, basil, or tarragon
- lemon wedges, for serving
- sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the cauliflower florets on the sheet and toss them with a drizzle of olive oil and pinches of salt and pepper. Roast for 25 minutes or until golden brown around the edges.
- In a small bowl, stir together the sherry vinegar, maple syrup, and sambal and set aside.
- Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve ¾ cup pasta water before you drain the pasta. If you like, drizzle the pasta with a little olive oil to keep it from sticking together and set aside.
- In a large skillet, heat the oil and butter. Add the shallot, smashed garlic cloves, and a pinch of salt. Cook over medium-low heat until the shallot is soft and the garlic is fragrant, 3 to 5 minutes. Remove the garlic cloves.
- Stir the greens into the pan and cook until lightly wilted. Add the pasta, roasted cauliflower, and vinegar mixture and stir to coat. Stir in ½ to ¾ cup of the pasta water to create a light sauce. Add the hazelnuts, raisins, and parsley.
- Season to taste with salt, pepper, and additional sambal, if desired. Serve with lemon wedges.