Bring a pot of water or vegetable broth to a boil, cook cauliflower for 8 minutes, until tender. Strain using slotted spoon (you’re gonna want that water) and add to blender.

Reserve ½ cup-1 cup liquid, then bring remaining liquid back to a boil and cook pasta according to package directions. Drain and set aside.

Meanwhile, as cauliflower is cooling, in a large pan, sauté onions in olive oil until soft and translucent, about 5 minutes, then add to blender with cauliflower, de-seeded and de-stemmed roasted red pepper and about ½ cup liquid. Blend until smooth and fully incorporated. Add ½ teaspoon cayenne or red pepper flakes, ½ teaspoon salt, ½ cup parmesan cheese, and lemon juice, blend until smooth.

Add 1 tablespoon butter to pan and sauté garlic on low for about 30-60 seconds, or until fragrant but not brown, then add kale or other leafy greens, season with salt and pepper and sauté just until wilted, about 1 minute.

Mix greens with sauce and pasta or zucchini noodles and serve topped with a little more parmesan plus fresh parsley and walnuts (optional).