Saturday, March 3, 2012

Cauliflower Pasta

I made this dish last night and I am amazed by the simplicity of it! I am also now obsessed with roasted veggies and pasta, they come together for sucha wonderful, light pasta dish. I wish initially a little worried about not having a "sauce" but the flavor from the roasted veggies is delicious! You can always swap out the veggies in this recipe with some of your own. Also, I made some changes to the original Marth Stewart recipe and I'm posting this recdipe as I made it. However, after I making it, I found some mkore adjustments that should be made, I'll add those at the end :)

1 large head of cauliflower (cut into florets with very little stem attached)

1 small red onion cut into wedges

5-7 whole garlic cloves, peeled and cut in half

2 TBSP olive oil (plus 1 more additional TBSP)

salt and pepper to taste

lemon juice

1/4 cup fresh parsley chopped fresh grated parm 1/4-1/2 cup

bread crumbs

12 oz pasta

Preheat oven to 475, be sure you have a rack on the bottom or 2nd to bottom position. Toss your fresh veggies with 2 TBSP of olive oil and salt and pepper. I also just bought some greek seasoning and used some of that as well (yummy). Add some lemon juice too. Put these on a baking sheet and bake at 475 for 20 minutes, stirring once.

Boil some water and cook your pasta. I chose to try out some gluten free brown rice macaroni noodles and I was amazed by them! They are a healthier option then regular ol' noodles and personlly, I'm not a fan of whole wheat. I also think 12 oz was too much, I'd try more like 8 oz or double the veggies. Be sure to reserve 1/2 cup of water when you drain the noodles.

Okay, so now, toss your pasta with veggies, fresh parm, (I also added some more greek seasoning), 1 TBSP of olive oil, a little lemon juice and reserved water (you might not need all of the water, just enough to coat everything). Sprinkle each serving with some breadcrumbs and additonal parm.

I paired this with some Nearly Naked Chicken breasts but it could be served as a main course as well. Enjoy! (Sorry for the stolen picture, I just had to share this recipe and didn't have one of my own)

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