2 heads of cauliflower, cut into florets

2 tablespoons olive oil + pinch of salt

3/4 cup cashews

3/4 cup water

1 teaspoon salt

1 jar (25 oz) pasta sauce

1 jar (16 oz) roasted red peppers, drained

1 pound whole wheat penne pasta

Fresh greens for garnish (parsley, basil, or arugula)

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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss cauliflower florets with olive oil and a pinch of salt. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
In a blender, combine cashews, water, salt, pasta sauce, and roasted red peppers. Blend until smooth and creamy.
Cook pasta according to package directions until al dente. Drain and set aside.
In a large pot, mix cooked pasta with the red pepper cashew sauce. Stir over low heat until coated and warmed through.
Top with roasted cauliflower and garnish with fresh greens before serving.

Add red pepper flakes or cayenne for extra spice.

Use gluten-free pasta for a gluten-free option.

Swap cauliflower with broccoli or Brussels sprouts.

Stir in sautéed spinach, kale, or mushrooms for added nutrition.

Store leftovers in an airtight container for up to 4 days or freeze for 2 months.