Tuesday, September 28, 2004
Pasta with Roasted Cauliflower
I love cauliflower. Pickled, baked, pureed, curried, broiled, you name it, I love it. Pretty much the only good thing to come from the Low Carb craze is that more and more people are trying recipes with this tasty vegetable. This Southern Italian style dish is simple and satisfying on a chilly autumn night. Enjoy!
1 head cauliflower, cored, cut into florets
1/4 cup olive oil
6 cloves garlic, finely sliced
1 small onion, sliced
1 tablespoon pine nuts, lightly toasted
1 pound ziti pasta, cooked
Small pinch of red pepper flakes
¼ cup pitted black olives (I use Moroccan dry-cured but Kalamata are fine)
Large pinch of saffron, crumbled in 4 tablespoons hot water
Parmesan cheese, to taste
Salt and pepper
Preheat oven to 400F.
Bring a large pot of salted water to a boil, add the cauliflower and boil until half-cooked, about 10 minutes. Drain well.
In a large roasting pan, toss the cauliflower with the olive oil, onion and garlic. Roast, uncovered, for 25 minutes, or until browned.
When the cauliflower is browned, remove from the oven and toss with the cooked pasta, red pepper flakes, olives, saffron water and cheese. Season with salt and pepper and serve immediately.
Additions: Capers, Anchovies, Roasted Tomatoes and Golden Raisins
“Cauliflower is nothing but cabbage with a college education.” - Mark Twain
This member of the cabbage family takes its name from the Latin words caulis, meaning stalk, and floris, meaning flower.
Cauliflower was first grown in North America in the late 1600s.
It is an excellent source of Vitamin C, a good source of folacin and a source of potassium.