Pasta With Roasted Cauliflower Recipe
This pasta recipe with roasted cauliflower is one of my favorite recipes. A totally vegetarian recipe, the pasta is tossed along with roasted cauliflower, olives and basil with a dressing of vinegar, garlic, salt and pepper.
Ingredients
| Cauliflower | 1 Large | |
| 2 tbsp olive oil, divided 25 mL | ||
| Salt | 1/2 Teaspoon | |
| 1/2 lb penne or other medium pasta 250 g | ||
| Red wine vinegar | 2 Tablespoon | |
| Balsamic vinegar | ||
| 1 clove garlic, minced 1 Salt and pepper to taste | ||
| Roasted red peppers | 2 To taste, peeled | |
| Black olives | 2 Tablespoon, chopped | |
| Basil | 1/4 Cup (16 tbs), shredded | |
| Chopped parsley | ||
Directions
Trim cauliflower and break into florets.
In large bowl, toss cauliflower with 1 tbsp/15 mL olive oil and 1/2 tsp/2 mL salt.
Arrange in single layer on baking sheet.
Roast cauliflower in preheated 400°F/200°C oven for 25 to 30 minutes, or until cooked through and lightly browned.
Stir occasionally.
Meanwhile, bring large pot of water to boil.
Add pasta and cook until tender but firm.
Drain well.
In small bowl, whisk together vinegar, garlic, salt and pepper.
Whisk in remaining 1 tbsp/15 mL oil.
Toss dressing with cauliflower, peppers, olives, basil and pasta.
Taste and adjust seasonings if necessary.
Serve at room temperature.
In large bowl, toss cauliflower with 1 tbsp/15 mL olive oil and 1/2 tsp/2 mL salt.
Arrange in single layer on baking sheet.
Roast cauliflower in preheated 400°F/200°C oven for 25 to 30 minutes, or until cooked through and lightly browned.
Stir occasionally.
Meanwhile, bring large pot of water to boil.
Add pasta and cook until tender but firm.
Drain well.
In small bowl, whisk together vinegar, garlic, salt and pepper.
Whisk in remaining 1 tbsp/15 mL oil.
Toss dressing with cauliflower, peppers, olives, basil and pasta.
Taste and adjust seasonings if necessary.
Serve at room temperature.
Chef
