Today's post is a recipe inspired by the Olympics. I could say that it's a mostly white dinner with bits of green poking through, just like Russia's grass poking through the snow - but I won't. Instead I'll say that the oven roasted cauliflower in my pasta is meant to resemble the Olympic torch. If you prefer the grass analogy, that's ok with me too!
Read in for the recipe. It's a perfect mix of sweet roasted cauliflower and salty Parmesan cheese, so I know you'll love it.
Roasted Cauliflower Pasta - serves 4-6
1 head of cauliflower, chopped into small florets
2 tablespoons of olive oil
Salt and pepper
4 cups of fresh baby greens, spinach or a mix of greens including baby kale, chard, and more
2 tablespoons butter
1/2 - 1 box of spaghetti or linguine
1/2 cup of grated Parmesan cheese, for garnish
1. Start by tossing cauliflower with salt, pepper, and oil. Bake at 400 degrees in a single layer on a baking tray for about 20 minutes or until golden brown. Flip or toss cauliflower halfway through baking.
2. While cauliflower is baking, cook pasta in well salted boiling water. Cook until just el dente or to your desired doneness.
3. When cauliflower is finished cooking, add in baby greens and butter. Toss to combine and allow butter to melt and greens to wilt slightly.
4. When pasta is done cooking, drain from the water and reserving a little of the cooking liquid. Toss pasta with the veggies and add a little of the cooking liquid if desired.
5. Serve pasta with grated Parmesan in top. Enjoy!
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