Roasted Cauliflower & Tomatoes w/ Black Bean Pasta

Photo: Down to Earth Recipes
Roasted Cauliflower & Tomatoes with Black Bean Pasta recipe from Down to Earth Organic and Natural.
Yield
4 Servings
Vegan
Gluten-Free
Entrees
Ingredients
  • 1 head cauliflower, sliced
  • 2 cup cherry tomatoes, halved
  • 1 (8-ounce) jar sundried tomatoes in oil
  • 4 cloves garlic, crushed
  • Squeeze of lemon
  • Salt and black pepper, to taste
  • 1 (7.05-ounce) package Explore Asian® Black Bean Spaghetti Noodles
Instructions
  1. Preheat oven to 400° and line a baking sheet with parchment paper.
  2. Remove sundried tomatoes from jar and reserve the oil. Chop tomatoes into bite-sized pieces.
  3. Place cauliflower, tomatoes, and garlic in a large bowl and toss together using the oil from the sundried tomatoes.
  4. Pour mixture onto the baking sheet and spread evenly. Squeeze with lemon and distribute salt and pepper to taste.
  5. Bake in oven for 35-40 minutes.
  6. While vegetables are baking, cook noodles according to package directions.
  7. Remove and toss with the black bean pasta. Serve and enjoy!