Roasted Cauliflower Pasta

Fruity, briny olives add meaty flavor to this meatless one-dish meal.

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Roasted Cauliflower Pasta

Photo by devogirl


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    2 cup


Ingredients

  • 2

    tablespoons butter

  • 2

    tablespoons olive oil

  • 2

    medium shallots, peeled and cut into wedges

  • 1

    (1½-pound) head cauliflower, trimmed and cut into florets

  • cup sliced Spanish olives

  • teaspoon salt

  • ½

    teaspoon crushed red pepper

  • 5

    garlic cloves, crushed

  • 12

    ounces uncooked penne (tube-shaped pasta)

  • 3

    tablespoons coarsely chopped fresh parsley

  • 1

    ounce fresh pecorino Romano cheese, shaved

Directions

1. Start boiling water for pasta. 2. Place a small heavy roasting pan in oven. Preheat oven to 450°. 3. Remove preheated pan from oven. Add butter and oil to pan; swirl to coat. Add shallots and cauliflower to pan; toss to coat. Bake at 450° for 10 minutes. Add olives and next 3 ingredients (through garlic) to pan; toss to combine. Bake an additional 7 minutes or until cauliflower is tender and browned. 4. Cook pasta in boiling water 7 minutes or until almost tender. Drain pasta through a sieve over a bowl, reserving 1/2 cup pasta cooking liquid. Return pasta to pan over medium-high heat. Add reserved cooking liquid and cauliflower mixture; toss. Cook 2 minutes or until pasta is al dente, stirring occasionally. Remove from heat; sprinkle with parsley, and garnish with shaved cheese.


Nutrition

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