1/2 cauliflower, cut into florets
1/2 broccoli, cut into florets
1 cup cherry tomatoes
3 small garlic cloves, minced
1 large lemon, juiced and zest
Extra virgin olive oil
Sea salt and black pepper to taste
Bring a large pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook until cooked (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about three tablespoons of extra virgin olive oil. Add half the minced garlic, lemon zest and toss to combine. Season to taste with sea salt and black pepper. Keep warm.
Pre heat oven to 500 F.
In a large baking sheet toss vegetables in a generous amount of extra virgin olive oil, half the minced garlic and lemon juice. Season with sea salt and black pepper. Roast for about 5 to 10 minutes (don't over cook!) turning occasionally.
In a large serving platter. Combine spaghetti and roasted vegetables. Season to taste with sea salt and black pepper. Drizzle extra olive oil all over the top and garnish with fresh herbs of your choice. Enjoy!