If you’re a diehard cauliflower fan then you’ll already love this recipe. But, for those who don’t have a longstanding love affair with this cruciferous vegetable it can be hard to get them on board. This garlic cauliflower penne combines cauliflower with roasted garlic, crisp lemon juice, and crunchy walnuts for a dynamic pasta dish that’s as unique as it is tasty.

To ensure that the cauliflower is nice and tender you’ll need to roast it in the oven with some olive oil and spices. On the same pan as the cauliflower you’ll roast the garlic. To do this place 10 cloves of peeled garlic inside a piece of foil and then ball it up. Place the parcel on the pan and then let the oven do the rest of the work.

This might sound like a lot of garlic, but it’s actually the perfect amount since the garlic caramelizes and becomes sweet and mild when cooked this way.

Take the pan out of the oven when the cauliflower is just beginning to develop some color. By this point the garlic will be completely cooked with a soft texture. Carefully open the packet and transfer the garlic to a small bowl. Then mash the garlic with the back of a fork to make a paste.

Once you make a sauce from the garlic, some Parmesan, and some lemon juice add the cooked pasta and cauliflower to the sauce. The final step is to add some more cheese and bit of walnuts to the dish. Nuts might not be an obvious choice when making pasta, but in this dish they really add a lot of texture and some mellow flavor to the other ingredients.

For an unexpected take on pasta night this garlic cauliflower penne brings home the flavor with a blend of fresh, zesty, creamy, and crunchy. It’s the ideal dish when you want a satisfying veggie pasta meal, but also works great if you serve it as a side, too.