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Roasted Cauliflower Pasta

March 14, 2016

Roasted Cauliflower Pasta
Paula Nemzek for KCTS 9 Cooks

Roasting cauliflower florets turns them into the equivalent of vegetable candy. We use purple cauliflower, which turns dark when cooked, and yellow egg noodles to make this colorful and simple pasta dish. A family favorite!

Serves 6

  • 1 large head cauliflower, or 2 small heads
  • 1 head garlic, separated into cloves, paper skin still on
  • extra virgin olive oil
  • salt and pepper to taste
  • 1 pound your favorite pasta (We use an Italian egg pappardelle.)
  • 3 tablespoons butter, at room temperature
  • shredded Parmesan cheese
  • 3 tablespoons toasted pine nuts

Heat oven to 400 degrees. Line a large-rimmed baking sheet with parchment paper.

Break cauliflower into bite-size florets and transfer to a plastic bag, along with the garlic cloves. Drizzle with olive oil and shake to coat evenly. Arrange on the baking sheet in a single layer, season with salt and pepper to taste and roast for 20 minutes.

Meanwhile, heat a large pot of water to a boil. Just before the veggies are done, add pasta and cook according to package directions. As pasta cooks, turn off oven, remove paper skin from garlic cloves, and return the baking sheet to the oven to keep warm.

Drain cooked pasta and add to a large bowl. Toss with the butter until just coated, and then add the cauliflower and garlic. Toss to combine. Serve in individual bowls, topped with Parmesan and pine nuts.

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