Roasted Cauliflower Pasta

Photo: John Autry; Styling: Leigh Ann Ross
Fruity, briny olives add meaty flavor to this meatless one-dish meal.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 531
Fat 18 g
Satfat 6.4 g
Monofat 8.6 g
Polyfat 1.3 g
Protein 18.3 g
Carbohydrate 77.4 g
Fiber 8 g
Cholesterol 22 mg
Iron 4.1 mg
Sodium 627 mg
Calcium 156 mg

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

Preparation

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.

Note:

October 2010