Roasted Cauliflower With Pasta Balls Recipes

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ROASTED CAULIFLOWER WITH "PASTA BALLS"



Roasted Cauliflower with

Provided by Bev Weidner

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

4 medium rainbow carrots, sliced thick on the bias
1 head cauliflower, cut into florets
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup Israeli couscous
2 tablespoons golden raisins
Zest and juice of 1 lemon
3 tablespoons torn fresh mint leaves
2 tablespoons torn fresh parsley leaves
1/2 cup Greek yogurt

Steps:

  • Preheat the oven to 425 degrees F.
  • Scatter the carrots and cauliflower in an even layer on a baking sheet. Drizzle with 3 tablespoons oil and sprinkle with 1 teaspoon salt and a few cracks of pepper. Bake, stirring halfway through, until charred and tender, about 1 hour 15 minutes.
  • Meanwhile, bring a medium saucepan full of water to a boil. Salt the water generously. Add the couscous and boil until it is cooked to al dente, 8 to 10 minutes. Drain the couscous and transfer to a serving bowl. Toss with the raisins, half the lemon zest and juice, 1 tablespoon olive oil, 1 tablespoon torn mint, 1 tablespoon torn parsley leaves and a pinch of salt and pepper.
  • Add the yogurt, remaining lemon zest and juice, 2 tablespoons oil and 1 tablespoon water to a small bowl and whisk to combine. Add a pinch of salt and pepper and more water if you want a thinner sauce.
  • Serve the vegetables with the couscous and sauce. Sprinkle with the remaining herbs 2 tablespoons mint leaves and 1 tablespoon parsley.

PASTA WITH ROASTED CAULIFLOWER AND PARMESAN



Pasta with Roasted Cauliflower and Parmesan image

Cauliflower and whole garlic cloves roasted with Parmesan and bread crumbs make this a healthier than most comfort food.

Provided by Rosemary Felle

Categories     Everyday Cooking     Vegetarian     Main Dishes     Pasta

Time 50m

Yield 8

Number Of Ingredients 11

1 medium head cauliflower, cut into bite-sized florets
5 cloves garlic, peeled and smashed
2 tablespoons olive oil, or more to taste
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (16 ounce) package penne pasta
1 cup grated Parmesan cheese
¼ cup seasoned bread crumbs
1 teaspoon ground cayenne pepper
2 tablespoons salted butter
¼ cup lemon juice

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss cauliflower with garlic cloves, olive oil, salt, and pepper in a large bowl. Spread out in an even layer on a baking sheet.
  • Roast in the preheated oven, tossing at least twice, until cauliflower is tender, about 30 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Mix Parmesan cheese, bread crumbs, and cayenne pepper together in a bowl; set aside.
  • Drain pasta, reserving 1/2 cup cooking water. Transfer pasta to a serving bowl and add cauliflower and butter. Stir in cooking water, a little at a time, until desired creaminess is reached. Add lemon juice and bread crumb mixture, toss, and serve.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 48.2 g, Cholesterol 16.5 mg, Fat 10.7 g, Fiber 3.6 g, Protein 13.2 g, SaturatedFat 4.4 g, Sodium 332.4 mg, Sugar 3.8 g

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