Roasted Cauliflower Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fruity, briny olives add meaty flavor to this meatless one-dish meal. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
2 medium shallots, peeled and cut into wedges |
1 (1 1/2-pound) head cauliflower, trimmed and cut into florets |
1/3 cup sliced spanish olives |
3/8 teaspoon salt |
1/2 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. Place a small heavy roasting pan in oven. Preheat oven to 450°.
2. 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.
3. 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.
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