The roasted vegetables give an intensified flavour as their sugars caramelize. As a variation, quarter 4 fresh plum tomatoes and roast with the cauliflower.
Pasta with Roasted Cauliflower
from More Heart Smart Cooking with Bonnie Stern
1 lg head cauliflower (2 lb)
2 T olive oil, divided
½ tsp salt
½ lb penne (or other medium pasta)
2 T red wine vinegar or balsamic vinegar
1 clove garlic, minced
salt, to taste
pepper, to taste
2 sweet red peppers, roasted, peeled & diced
2 T black olives, chopped
¼ c fresh basil, shredded (or chopped parsley)
Trim cauliflower and break into florets. In large bowl, toss cauliflower with 1 tablespoon olive oil and ½ teaspoon salt. Arrange in single layer on baking sheet.
Roast cauliflower in preheated 400°F oven for 25-30 minutes, or until cooked through and lightly browned. Stir occasionally.
Meanwhile, bring large pot of water to boil. Add pasta and cook until tender but firm. Drain well.
In small bowl, whisk together vinegar, garlic, salt and pepper. Whisk in remaining 1 tablespoon oil.
Toss dressing with cauliflower, peppers, olives, basil and pasta. Taste and adjust seasonings if necessary. Serve at room temperature.
Makes 4-6 servings.
My Notes: Increase the garlic, leave whole & roast with veggies. Mash & add to vinaigrette.
Pasta with Roasted Cauliflower
from More Heart Smart Cooking with Bonnie Stern
1 lg head cauliflower (2 lb)
2 T olive oil, divided
½ tsp salt
½ lb penne (or other medium pasta)
2 T red wine vinegar or balsamic vinegar
1 clove garlic, minced
salt, to taste
pepper, to taste
2 sweet red peppers, roasted, peeled & diced
2 T black olives, chopped
¼ c fresh basil, shredded (or chopped parsley)
Trim cauliflower and break into florets. In large bowl, toss cauliflower with 1 tablespoon olive oil and ½ teaspoon salt. Arrange in single layer on baking sheet.
Roast cauliflower in preheated 400°F oven for 25-30 minutes, or until cooked through and lightly browned. Stir occasionally.
Meanwhile, bring large pot of water to boil. Add pasta and cook until tender but firm. Drain well.
In small bowl, whisk together vinegar, garlic, salt and pepper. Whisk in remaining 1 tablespoon oil.
Toss dressing with cauliflower, peppers, olives, basil and pasta. Taste and adjust seasonings if necessary. Serve at room temperature.
Makes 4-6 servings.
My Notes: Increase the garlic, leave whole & roast with veggies. Mash & add to vinaigrette.