Garlic Miso Pasta with Roasted Cauliflower

1. Defrost the cauliflower overnight in the fridge or a few hours at room temperature.

2. Preheat the oven to 425°F. Lightly oil a large baking sheet, or line it with parchment paper.

3. Cut up any larger pieces of cauliflower so that the florets are all roughly the same size for even cooking. Drain the cauliflower and dry it on paper towel or a clean tea towel if necessary, and place on the prepared baking sheet. Toss the cauliflower with the sesame oil and Everything-but-the-Bagel spice.

4. Spread the cauliflower out on the prepared baking sheet, ensuring there's space between each floret so they can crisp on the edges. Roast for 25-30 minutes, tossing once halfway through.

5. Prepare pasta noodles according to package instructions except reduce the cooking time by 2 minutes. When the time is up, reserve 2 cups of the pasta cooking water. Drain the pasta in a colander.

6. While the pasta drains, place the pot back on the stove over medium heat. Add the oil. When the oil is shimmering, add the garlic and cook it for 30 seconds. Add the water and miso and whisk well until the miso is dissolved.

7. Add the nutritional yeast, rice wine vinegar, and black pepper to the sauce and stir to combine.

8. Add the drained pasta and roasted cauliflower to the pot, mix well, and heat through until everything is coated and warmed.

9. Garnish with sliced green onion and red chili flakes if desired, and serve immediately.

Notes

1. Use a lighter miso paste for milder flavor; red or brown miso will be saltier and stronger.

2. Ensure space between cauliflower florets during roasting to achieve crisp edges instead of steaming.