Pasta With Roasted Cauliflower
Submitted by zainab_y on Thu, 2010-09-16 10:01
Preparation Method:
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.
Ingredients:
1 large head cauliflower (2 lb/1 kg) 1
2 tbsp olive oil, divided 25 mL
1/2 tsp salt 2 mL
1/2 lb penne or other medium pasta 250 g
2 tbsp red wine vinegar or 25 mL
balsamic vinegar
1 clove garlic, minced 1 Salt and pepper to taste
2 sweet red peppers, roasted 2 (page 241), peeled and diced
2 tbsp chopped black olives 25 mL
1/4 cup shredded fresh basil or 50 mL
chopped parsley
Chef's Name:
Zainab
