One-Pot Spaghetti with Roasted Cauliflower

Cut the cauliflower into florets, wash them thoroughly

Heat a cast iron skillet & add 1 tbsp olive oil

Add the cauliflower to the skillet, sprinkle some salt, pepper, dried basil leaves on the cauliflower

Sprinkle some water on the cauliflower, cover, cook on medium-high for about 3-4 minutes or until golden-brown

Uncover and flip the florets to cook further, cover, cook again until golden-brown

Make sure the cauliflower stems are cooked through & charred but still holding their shape

This whole process takes about 20-25 minutes

Once the cauliflower florets are done cooking, turn off heat & drizzle 1 tbsp fresh lemon juice over them

Transfer to a bowl & set aside for use later

For the pasta

Lb dry pasta (any long variety)

Lb ripe tomatoes, chopped

Large leek, trimmed, the white & pale green part diced

Cloves garlic

Tsp red pepper flakes (more or less, adjust according to taste)

Tsp olive oil

Salt and pepper, to taste

Cup fresh basil

Tbsp nutritional yeast (optional)

Combine spaghetti, tomatoes, diced leek, crushed garlic, red-pepper flakes, olive oil, some salt, & water in a large pot

Bring to a boil over high heat, stirring & turning pasta frequently until it is al dente (check package instructions) turn off heat

Season to taste with salt, pepper & add nutritional yeast (optional) & fresh torn basil

Divide the pasta into separate serving bowls, top with the roasted cauliflower