Kalamata Olive Pasta With Cauliflower (WFPB/Oil-Free)
Author: Lori Rasmussen
Creamy whole-food, plant-based sauce made with fresh lemon, garlic, white beans, and kalamata olives. Pair with oil-free roasted cauliflower and your favorite pasta for a delicious and healthy weeknight meal. Vegan and free from nuts, soy and oil.
Place a baking sheet in the oven, and preheat to 400 degrees F. Once hot, removed baking sheet, and arrange florets in a single layer. Sprinkle with salt. Roast until barely fork tender, about 30 minutes, flipping at the halfway point.
Bring a pot of salted water to a boil. Cook pasta according to package directions, and drain in a colander.
Combine the lemon juice, hemp seeds, garlic, half of the cannellini beans, and 1/2 tsp salt in a blender. Blend until smooth. Add about half of the olives (12 to 15 olives), and blend again. Taste and adjust salt/liquid and add a few more olives if desired. Add a splash of water if you need to thin the sauce.
While the pasta drains, pour the kalamata sauce into the pot to warm it through. Add the pasta, cauliflower, and remaining white beans to the pot and stir to coat. Slice the remaining olives, and sprinkle on top along with the basil or parsley.
Serve with Vegan Cheesy Sprinkle if desired.
Store leftover pasta in the refrigerator for up to 4 days.