Roasted Cauliflower and Kale Spaghetti with Toasted Almonds
Serves 4
Recipe by Cookie & Kate "Love Real Food"–Candace's FAVORITE cookbook!
- 1 large head cauliflower (about 2 pounds), florets cut into bite-size pieces
- 3 tablespoons extra-virgin olive oil, divided, or more if needed
- Fine sea salt and freshly ground pepper
- 1/3 cup sliced almonds
- 1 medium bunch Tuscan (lacinato) kale (about 8 ounces) or collard greens
- 8 ounces whole-grain spaghetti
- 1 tablespoon unsalted butter or extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 to 2 cloves garlic, pressed or minced
- 3/4 cup grated Parmesan cheese (about 1 1/2 ounces), plus more for garnish
- Pinch of red pepper flakes (optional)
