Lemon Butter Cauliflower and Pasta

This recipe was inspired by a photo I saw on Plant Based Janes account. I had a head of cauliflower needing to be used up and a couple of old lemons. I always want greens in my food so adding in some leaves from my sweet potato vines made this a perfectly healthy and delicious dinner. It far exceeded my expectations! I used the gluten free macaroni from Costco and cassava root flour to make it gluten free but you can use anything you desire! Make it your own. Just make it!

Ingredients:

5 cups sliced cauliflower florets. Slice them to make them flat.
1/4 c. cassava root flour or flower of choice
1/2 tsp. salt or salt of choice
1/4 to 1/2 tsp. pepper
1/4 c. coconut or avocado oil
1/2 c. butter (I use kerri gold)
1/2 minced onion (about 1/3 cup)
2 cloves minced garlic
1/2 cup chicken or vegetable broth
1 medium lemon, juiced or two small
salt and pepper to taste
Chopped greens as desired and fresh herbs
Cooked pasta as desired, about 4 - 5 cups

Directions:
Wash and prepare the cauliflower into sliced florets, No thicker than 1/2 inch thick.
Put them in a bowl and sprinkle the salt, pepper and flour and gently toss to coat. Add more flour if needed. Cook pasta at this time as well and set aside. 

Heat the coconut oil in a frying pan. Add the florets and fry on both sides till golden. Do not burn! about 4 minutes on each side. Remove to a plate with a paper towel.

Using the same frying pan (wipe out if too caked in flour and cauliflower bits), add the stick of butter and onions. Sauté the onions on medium heat until they are translucent. Add the garlic and cook a minute longer. Do not burn! Stir in the broth and lemon juice. Salt and pepper to taste. Let simmer a minute to thicken. Add in the chopped greens like kale, chard or sweet potato leaves. Sauté just till barely tender. Add in the cauliflower and toss with the lemon butter sauce. Be careful to not break up the florets. Let simmer for a minute then toss in the pasta. Just enough so that there is lemon butter for all. Add a little more butter if needed. Salt and pepper to taste. Add more lemon if desired. I also added chopped parsley and basil when adding in the greens. Served 4 people generously.