Pasta with Roasted cauiflower
- olive oil
Heat oven to 425 degrees. Toss 1 pound well-chopped cauliflower with 2 tablespoons olive oil and salt and pepper on baking sheet. Roast until tender and beginning to brown, 20 minutes.
Put 2 to 4 tablespoon olive in a in large skillet over medium heat. Add 1 cup bread crumbs, sprinkle with salt, and cook, stirring, until golden, about 5 minutes. Remove.
Add 2 to 4 tablespoons olive oil to pan. When hot, add 1 chopped onion, 1 tablespoon minced garlic and salt. Cook stirring until onion softens, 5 minutes.
Add roasted cauliflower and remove from heat. Cook 8 oz. pasta in boiling water until tender. Drain, reserving 1-1/2 cups cooking water.
Toss pasta with cauliflower mixtures, bread crumbs, black pepper, and some of the reserved pasta water. Heat, stirring in more cooking water if necessary to make a sauce. Garnish with 1/4 cup chopped parsley, and 1/2 cup grated parmesan.