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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 531
  • Fat: 18g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 8.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 18.3g
  • Carbohydrate: 77.4g
  • Fiber: 8g
  • Cholesterol: 22mg
  • Iron: 4.1mg
  • Sodium: 627mg
  • Calcium: 156mg

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. 1. Place a small heavy roasting pan in oven. Preheat oven to 450°.
  2. 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. 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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