This was a great reciepe. I did not change anything and it came out perfect. Even my 10 and 12 old kids enjoyed it. There was a right balance of heat with the pasta and veggies.
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)
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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
- 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
- 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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