Roasted Cauliflower is magic in this pasta dish.
In this roasted cauliflower pasta, you will love the robust flavor of cauliflower, and the roasting intensifies the flavors even further. I use frozen cauliflower, as it is already cut, cleaned, and every bit as delicious and nutritious as fresh cauliflower!
Attention Gluten-Free readers: This dish is for you too!
Although this roasted cauliflower pasta dish needs no help from the usual pasta suspects to be fantastic, have fun jazzing up this recipe some more with one of the following:
- Minced anchovies or sardines
- Fresh grated parmesan or other strong cheese
- Toasted nuts
In case you throw in any of the above additions, make absolutely sure to include no salt in your recipes, as one of these additions will be amply enough to salt the whole dish.
- 2 pounds frozen cauliflower florets, larger pieces cut smaller
- 6 slices bread, any kind including GF
- ¼ cup olive oil
- 2 pouches Levana Meal Replacement Garden Vegetable
- Salt and pepper to taste
- 1 pound pasta, boiled and drained (rice noodles or other GF pasta OK), 1/2 cup cooking liquid reserved
- ¼ cup more olive oil
Preheat the oven to 475 degrees. Line a cookie sheet with foil or parchment and spray with vegetable spray. Spread the cauliflower florets in one layer on the cookie sheet, and spray again generously with vegetable spray.
Line another cookie sheet with foil or parchment. In a food processor, using the pulse button, process the bread, olive oil, meal replacement, salt and pepper, just until you get coarse crumbs. Place them on the second cookie sheet. Place both sheets in the oven, using upper third rack for the crumbs, and lower third rack for the cauliflower. Bake about 25 minutes, check a couple times on the sheets. The crumbs might be ready first. The cauliflower should be nice and dark.
In a platter, toss the pasta with the cauliflower, the reserved liquid, the crumbs and the added oil, and serve hot. Makes 4 main-course servings