Gluten Free Millet Rice Pasta with Roasted Cauliflower, Kale, Peas, and Roasted Garlic Lemon Dressing

One of the easiest meals to throw together during a busy weeknight is pasta, but anyone limiting or eliminating gluten doesn't have to be left out. Every day, a better gluten free pasta comes out on the market, and if you're in the United States, I know there are so many good products that mimic traditional wheat durum. Among the variety of gluten free pastas, I don't particularly like the corn blends for the taste or texture. Corn comes in handy sometimes, but it can be harder for some people to digest than rice and millet. This roasted vegetable recipe is for any pasta really, but I made it with a millet and rice blend because the heartiness of the roasted cauliflower goes well with the denser gluten free noodles. One tip: you must watch GF pasta like a hawk so you can stop cooking at the moment it's al dente or you will end up with mush.

I hope you enjoy the recipe! To your health and happiness! xx, Juli

  • 1 garlic bulb, upper 2 cm off to expose cloves
  • 4 tablespoons extra virgin olive oil plus more for drizzling
  • sea salt
  • black pepper, freshly ground
  • 1 large head cauliflower, florets and about 2 cm of the stalk, chopped
  • 2 cups raw kale, chopped
  • juice of 1 large lemon (or 2 small lemons)
  • small to large pinch of peperoncino (spicy red pepper flakes), as desired
  • 500 grams gluten free pasta, cooked according to package (I dislike most gluten free corn products, so I go with a rice/millet blend that cooks into nice al dente)
  • 1 cup peas, steamed or lightly boiled and drained of water
  • 1/4 cup pine nuts (optionally dry toasted)
  1. Preheat the oven to 220 C.
  2. Line a baking sheet with parchment paper and place in the middle of oven.
  3. Drizzle olive oil on garlic bulb, sprinkle with sea salt, and double wrap in aluminum foil and place on baking sheet in the middle of the oven. Roast for about 20 minutes.
  4. Meanwhile, while garlic is roasting, bring a large pot of water to boil for the pasta. Add 2 heaping tablespoons of sea salt. (A common mistake is to not add enough salt to the water when cooking pasta. The water should taste like sea water.)
  5. While the garlic is roasting and the pasta is boiling, in a large bowl, toss the cauliflower florets with a drizzle of olive oil and sea salt.
  6. In a medium bowl, toss the kale with a little olive oil and sea salt.
  7. In the meantime, carefully keep an eye on the pasta and boil until it is al dente, then drain, and set aside in a large bowl.
  8. After the garlic has been roasting about 20 minutes, carefully remove the hot baking sheet from the oven (with the garlic bulb) and lay out the cauliflower florets on the sheet around the garlic bulb.
  9. Roast the cauliflower until tender and golden brown (I like it with just a hint of burned edges) for 15 minutes. 
  10. Remove the baking sheet from the oven, turn the cauliflower florets, add the kale and roast everything in the oven again for another 10 - 15 minutes.
  11. When the cauliflower and kale are finished, remove from the oven and allow to cool.
  12. Remove the roasted garlic from oven at the same time (a total of about 45 minutes roasting).
  13. Unwrap the roasted garlic and mash the softened cloves with a fork into a small bowl.
  14. Whisk in the lemon juice, peperoncino, sea salt, black pepper, and 4 tablespoons of olive oil. Set aside.
  15. Toss the cooked pasta with a little of the lemon and roasted garlic oil dressing. Add the roasted cauliflower and kale, cooked peas, pine nuts, and squeeze a little more fresh lemon juice if desired.
  16. Season with sea salt and freshly ground black pepper as desired.
  17. Serve warm or room temperature.