Roasted cauliflower linguine with lemon-caper sauce (eat clean)

preheat oven to 450. In a large bowl toss cauliflower 1 tbsp oil salt and pepper.

transfer to a large parchment lined rimmed baking sheet and roast until lightly charred and tender, about 20 minutes

meanwhile in a small skillet heat 1 1/2 tsp oil on medium. add garlic bread crumbs and walnuts and toast stirring frequently until bread crumbs are golden 2 to 4 minutes. transfer to a small bowl

in a large pot cook pasta al dente according to pkg directions

reserve 1/2 cup pasta cooking water. drain pasta and set aside

heat same pot on medium high and add remaining 1 1/2 tsp oil. add onion and capers and saute stirring often until onion softens about 2 minutes

stir in pasta cauliflower parsley lemon juice and pepper flakes. add pasta cooking water and toss to coat

cook stirring until liquid is reduced by half about 30 seconds

to serve top pasta mixture with bread crumb mixture

serving size- 1 1/2 cups cals-255 fat-1g monounsat fat-4g polyunsat fat-3g carbs-42.5g fiber-7g sugars-3g protein-7.5g sodium-184mg chol-0mg