Spaghetti Squash with Roasted Garlic Cauliflower and Sundried Tomatoes

1 head cauliflower (or 1 bag Trader Joe’s frozen organic tri-color cauliflower, thawed)
2 tablespoons olive oil
6 large garlic cloves, minced
1 medium spaghetti squash (or hearts of palm pasta)
1 cup fresh chopped  Italian parsley
1/2 cup diced sundried tomatoes
1/2 cup toasted walnuts, chopped
Celtic sea salt and freshly-ground pepper to taste
zest of one organic lemon
1/4 tsp red pepper flakes
freshly-grated Grana Padano parmigiano, optional

Preheat oven to 375º F.

Slice spaghetti squash in half and scoop out seeds (reserving, if desired, for a salty roasted snack later on). Using a pastry brush or your fingertips, cover the exposed squash with a thin layer of oil, and season with Celtic salt and pepper. Place face-down on a parchment-lined sheet pan and place into the hot oven for 30-40 minutes.

Trim and cut cauliflower into bite-sized florets and place in a bowl. Drizzle with olive oil to coat, sprinkle with Celtic sea salt and pepper, 1/2 of the lemon zest, half of the minced garlic and a pinch of red pepper. Toss well and spread out in a single layer on a parchment-lined sheet pan, and roast until browned (about 20-25 minutes).

When squash is done, remove and scoop out “spaghetti” with a large fork into a colander and drain excess water. Relocate squash to a large bowl, drizzle with olive oil, and add remaining raw minced garlic, chopped parsley, sundried tomatoes and cooked cauliflower. Toss and top with toasted walnuts and remaining half of the lemon zest. Season to taste with Celtic salt, red pepper flakes, and optional cheese. Alternatively, vegans can use this almond “cheese.”