- Total time 35 minutes
- Portion size 4 servings
Preheat oven to 450°F. Place cauliflower in large bowl. In small bowl, mix 2 tbsp olive oil with sumac; pour over cauliflower. Toss to coat well; season with salt and pepper. Transfer cauliflower to parchment paper-lined baking sheet. Bake for 15 minutes; set aside.
In large pot of boiling water, cook pasta according to package directions.
Meanwhile, in skillet over medium heat, cook garlic in remaining oil for 1 minute, until fragrant but not browned.
Place tofu, basil, oregano, milk and Parmesan in food processor; blend until smooth. Add to skillet and cook over low heat until cheese is melted.
Drain pasta and add to skillet; mix well. Top with roasted cauliflower and Parmesan shavings (if using).
Nutritional facts PER SERVING: about
- Fibre 7 g
- Sodium 215 mg
- Protein 16 g
- Calories 515
- Total fat 11 g
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 88 g