“Pasta with Roasted Cauliflower & Red Onions”
As much as I enjoy sugar and chocolate and buttery things, my heart will forever belong to the roasted vegetable.
I realize how horribly boring this must sound. How dull, bland, and unsatisfying this must seem. But I just can’t help myself. I find nothing but pleasure in chopping and dicing and cooking a vegetable until big puffs and pillows of smoke begin to emit from the oven. The entire experience is nothing but delicious.
And quite honestly, I’ve never met a roasted veggie that I don’t like. Buttery-sweet acorn squash. Earthy brussels sprouts. And oh.my.word. Roasted beets!
Tonight, it was all about the cauliflower.
Let’s be honest, cauliflower really doesn’t have much to say for itself, when left to its own devices. The color—i.e., solid white—isn’t exactly appealing to the eye. And its subtle flavors won’t exactly knock your socks off.
Yes—without a doubt—cauliflower needs doctoring. A little touch of this and that. Just a little something, something to give it the confidence it needs to shine and dance and show its pretty self off.
Roasting + a splash of lemon juice + caramelized onions = that “something, something.”
Cauliflower may be white and plain and ridiculously simple. But when you treat it just right, it is far from boring.
Pasta with Roasted Cauliflower & Red Onions—as seen in Woman’s Day Magazine
I added beans to the original recipe, thereby “upping” the protein and fiber content. A splash of lemon juice was added to brighten up the entire dish.
Feel free to mix and match the veggies and herbs that you use in this dish. Butternut squash, I think, would be a particularly nice addition, and it would pair really well with the sage. This simple recipe is very tweakable. 😀
- 1 small head cauliflower (about 1-1/2lb), cored and sliced 1/2 inch thick)
- 1 red onion, cut into 1/2-inch thick wedges
- 1/3 c. fresh sage, roughly chopped
- 2 Tbsp. olive oil
- Kosher salt and pepper
- 1/2 c. golden raisins
- 12 oz. whole wheat penne
- 1 15oz. can kidney or white beans, drained and rinsed
- 1/4 c. grated Parmesan plus more for serving
- Lemon juice
- Heat oven to 425. On a rimmed baking sheet, toss the cauliflower, onion, sage, oil, and 1/4 tsp each salt and pepper; roast for 15 minutes. Add raisins, and toss to incorporate. Continue roasting until the vegetables are golden brown and tender, 8-10 minutes more.
- Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.
- Add the vegetable mixture and Parmesan to the pasta, add the beans and toss to combine. Splash with lemon juice to taste. Serve with additional Parmesan, if desired.
- ENJOY! 😀
Question: What is your favorite vegetable to roast? Butternut squash and brussels sprouts are two of my personal favorites. 😀