Red Lentil Rotini with Buffalo Cauliflower

This savory protein pasta recipe substitutes meat for cauliflower to make a wholesome 4-serving dish that’s vegetarian and gluten-free. Add as much buffalo sauce as desired.


  • 1 medium head cauliflower (about 1½ pounds), cut into bite-sized florets
  • 2 tablespoons preferred vegetable oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 1 package (12 ounces) Tolerant® Red Lentil Rotini
  • ½ cup Buffalo-style hot sauce
  • 2 tablespoons unsalted butter, softened
  • 2 celery stalks, thinly sliced
  • ½ cup crumbled blue cheese (2 ounces)


  1. Preheat oven to 425°.
  2. On a large baking sheet toss together cauliflower, oil, salt, and pepper. Roast, stirring once or twice, until browned and tender, about 20 minutes.
  3. While cauliflower cooks, bring a large pot of water to a boil. Add rotini, stir, and cook until tender, 8-10 minutes. Drain well.
  4. While cauliflower and pasta are still hot, transfer both to a large bowl and toss with hot sauce and butter until evenly coated. Divide pasta between plates and top with celery and blue cheese.