Wednesday, September 2, 2009

Pasta with Roasted Cauliflower, Parsley and Breadcrumbs

Here's another one from Everyday Food magazine. They are my heroes for quick and tasty recipes from scratch. This one seemed to take a bit longer, but H-Bomb was napping and it threw off my "Dinner @ 5:ish" schedule. There were lots of little prep things to do also. So I really can't give an opinion regarding their total time estimation.

The cauliflower and garlic smell amazing in the oven (mostly the garlic). I used a few slices of Artisan Bread to make the breadcrumbs because we really don't buy sandwich bread any more! (did you read that Becky? Yahoo!) I also used a LOT more Parmesan, as always.

I didn't use a big enough pan for the pasta, not realizing that there would be mixing of everything else in the pan later, so I had to grab a large bowl for mixing. I tell you what, I will be happy when everything I need is in my kitchen, in its place!

The pasta is delicious, if difficult to photograph, of course it doesn't help when two young boys are having screaming meltdowns for various reasons...better luck to you in your kitchen! This would be delicious with a glass of red, and even though Number One isn't back from the fields yet, I just might have a glass by myself!

Oh and yes, the cauliflower is surprisingly nutty! (see below)

Pasta with Roasted Cauliflower, Parsley and Breadcrumbs
Serves 4 Prep time: 10 minutes Total time: 30 minutes
Cauliflower tastes surprisingly nutty and sweet when roasted--break it up into small florets to help it cook quickly.

coarse salt and ground pepper
1 head cauliflower (about 2 1/2 pounds) cored and broken into small florets
1 medium red onion, halved and cut into thin wedges
5 garlic cloves, peeled and halved
1/4 cup olive oil
4 slices white sandwich bread
12 ounces cavatappi or other short pasta (we used penne)
1/4 cup grated Parmesan, plus more for serving
1/4 cup fresh parsley, chopped

Preheat oven to 475 degrees F, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once. I probably will roasted mine a bit longer next time.

Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.

Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.

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