Roasted Cauliflower and Parmesan Pasta
Active Time: 15 minutes | Total Time: 30 minutes | Serves Serves 4
- 1 head cauliflower
- 2 cloves garlic, smashed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound regular or whole wheat spaghetti
- 1/4 cup chopped flat leaf parsley
- 1/2 cup grated Parmesan
- 1/4 teaspoon crushed red pepper
Heat the oven (with oven rack in the middle) to 425°F. Fill a large pot with water 2 inches from the top and let come to a boil.
Rinse the cauliflower the cut it into bite-size florets; discard the core. Transfer to a rimmed sheet pan.
Smash the garlic and add to the pan. Drizzle with the oil and sprinkle with the salt and pepper (about 12 turns on pepper mill). Toss together with your hands and spread into a single layer.
Roast for 15 minutes, pull the pan out of the oven and turn the cauliflower with a spatula. Return to the oven to finish roasting until golden brown and tender, 10 to 15 minutes more.
Is the water boiling yet? Add the pasta and cook according to the package directions.
Meanwhile, chop the parsley and grate the cheese.
Once the pasta is al dente, use a liquid measuring cup to scoop out 3/4 cup of the pasta water from the pot and set aside. Then, drain the pasta and the rest of the water into the colander. Return the pasta to the pot along reserved pasta water. Turn the heat on to low. Sprinkle in the Parmesan and stir until it melts and coats the pasta. Remove from the heat and stir in the roasted cauliflower, chopped parsley, and red pepper. Taste to see if it needs more salt before serving.
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