A vegetarian pasta dish with the unexpected combination of roasted cauliflower, pine nuts, sun-dried tomatoes and more.
Recipe by: Emily Paster
Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.
INGREDIENTS - 4 servings
1 Head cauliflower(s) cut into florets
1 onion(s) sliced
2 Cloves garlic minced
1 lb farfalle pasta or other pasta
8 Oz sun-dried tomatoes, drained and sliced
1 Cup panko
Cup parsley, chopped
1 Pinch red pepper flakes
3 Tablespoons Olive oil
Cup pine nuts
Toss the cauliflower florets with olive oil and salt and pepper on a baking sheet and roast in a 425 degree oven 25 minutes.
Meanwhile, saute sliced onion and garlic over low heat in a large deep skillet in several tablespoons of olive oil.
Bring a pot of well-salted water to boil for the pasta. Cook pasta according a few minutes less than the package directions.
Add the pine nuts and sun-dried tomatoes to the skillet. Season with salt and pepper and red pepper flakes. Meanwhile, toast the bread crumbs in the toaster oven on a baking sheet just until brown and crisp.
When the pasta is a few minutes away from al dente, drain, reserving one cup of the cooking water. Add the pasta to the skillet and toss. Pour in the reserved cooking water and cook over medium heat for a few more minutes until the pasta is tender and glazed.
Pour contents of skillet into a large serving bowl. Add the roasted cauliflower, toasted bread crumbs, and chopped parsley.
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