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Friday
Oct052012

penne with roasted cauliflower

 

I keep seeing beautiful heads of cauliflower at farmstands but haven't been buying it much since my children are not huge fans. I made this pasta knowing that I would love it but expecting some resistance from the kids...much to my amazement they all really liked it!

 

PENNE WITH ROASTED CAULIFLOWER

1 head cauliflower, cut into small florets

Extra virgin olive oil

3-4 slices of stale whole wheat bread, pulsed into breadcrumbs in the food processor

1 pound penne

1 red onion, finely diced

2 cloves of garlic, finely chopped

1/2 bunch of flat leaf parsley, finely chopped

1 cup freshly grated parmesan cheese

 

Drizzle the cauliflower with olive oil and sprinkle with sea salt and freshly ground pepper. Roast in a 425° oven until golden brown, about 30 minutes. On a second sheet spread breadcrumbs in a single layer and drizzle with olive oil. Toast in over for 5-10 minutes until golden brown.

 

In the meanwhile, cook penne until al dente in a large pot of boiling salted water. Reserve a cup or so of the pasta water before draining. While the pasta is cooking, saute red onion and garlic in olive oil until translucent. When pasta is done, add roasted cauliflower, toasted breadcrumbs, sauteed onion and garlic, parsley, paremesan, and the reserved cooking liquid and toss to combine. Serve immediately.

 

p.s. Next time I make this I may try adding a few golden raisins, plumped in some warm water. Or for a more savory flavor some capers would be good too. 

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