Roasted Potato Cauliflower Pasta Recipes

ROASTED POTATO CAULIFLOWER PASTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a medium baking pan with heavy duty aluminum foil, and spray foil with cooking spray.
• Place potatoes in the prepared pan. Mix with onion, garlic, thyme, and rosemary. Drizzle with 1/3 cup water and 1/4 cup olive oil. Season with salt and pepper. Seal pan with aluminum foil.
• Bake potatoes 30 minutes in the preheated oven, or until tender. Remove foil, mix in cauliflower, and drizzle with remaining oil. Cover, and continue baking 15 minutes. Increase oven temperature to 425 degrees F (220 degrees C), remove foil, and continue baking 10 minutes, or until potatoes are crisp and cauliflower is lightly browned.
• Bring a large pot of lightly salted water to a boil. Place pasta in the pot. Cook for 8 to 10 minutes, until al dente, and drain.
• In a large bowl, gently toss the potato mixture with the cooked pasta. Serve topped with Parmesan cheese.

ROASTED SWEET POTATOES & CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F. Combine cauliflower, sweet potato, oil, garlic powder, salt and pepper in a 15-by-10-inch baking pan; stir to coat well.
• Roast the vegetables until just tender, 25 to 30 minutes, stirring twice.
• Sprinkle the vegetables with Parmesan; roast until the cheese is melted, about 5 minutes more.

PASTA WITH ROASTED CAULIFLOWER AND PARMESAN

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.

ROASTED POTATOES AND CAULIFLOWER WITH CHIVES

Steps:

• Preheat oven to 450 degrees F.
• Cut potatoes in half, about ½ inch pieces. In a large Ziploc bag, toss potatoes, garlic, a few sprays of cooking spray to coat, and salt and pepper to taste.
• Put potatoes in a glass baking dish and roast, uncovered, for about 15 minutes, turning occasionally.
• While potatoes are roasting, put cauliflower in the same Ziploc bag, toss with more salt and pepper to taste, and a few sprays of cooking spray to coat.
• When 15 minutes are up, stir the cauliflower into the potatoes, mixing well. Roast for 10-15 minutes more, until cauliflower is tender and starting to golden.
• Toss with fresh chives and serve with sour cream if desired!