I changed quite a bit because of quarantine restrictions and laziness. Check out Connoisseurus Veg for the real deal and less lazy version of this recipe.
Source: Connoisseurus Veg | Serves: 2 | Time: ~30 min
1/2 medium #cauliflower crown, broken into florets
1 tsp EVO
1/4 tsp each S&P
4 oz dried Ancient Harvest red lentil linguine
1 10 oz container of Sabra roasted garlic hummus
1/4 cup coconut milk (the beverage type, not the canned type)
1/2 tsp salt
1 cup cherry #tomatoes, halved
1/2 cup fresh basil leaves, finely chopped
1/2 cup diced Kalamata #olives
Preheat the oven to 450°.
Arrange the cauliflower florets on a baking sheet, then drizzle with olive oil and toss gently to coat. Sprinkle with salt and pepper.
Roast the cauliflower until tender and browned, about 20 minutes.
While the cauliflower roasts, bring a large pot of salted water to a boil.
While you wait on that water to boil, mix up the hummus, coconut milk, and salt in a pot and put on low-medium heat to warm it up..
Hopefully, you're water is boiling now. Add the pasta and cook it according to the package directions.
Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil to prevent sticking.
Pour the hummus sauce over the pasta, then add the cauliflower, cherry tomatoes, and basil. Toss everything to coat the pasta and veggies with sauce. Thin the sauce with additional milk as needed.
Divide onto plates and serve.