Thursday, March 7, 2013

Roasted Cauliflower Pasta

Is anyone as obsessed with Pinterest as I am? I swear, I find myself over there wishing I had more time and motivation to do DIY stuff and make awesome looking food. This recipe was inspiration from a pin I had saved and you can find the original recipe here. I think that the toasted almonds and breadcrumbs really make this over the top yummy, so be sure and not skip those!

Roasted Cauliflower Pasta

1 large cauliflower floret, chopped
1/4 cup onion, chopped
3 garlic cloves, very coarsely chopped
salt, pepper, olive oil

Preheat your oven to 450 degrees while you chop the cauliflower, onion, and garlic cloves. You don't want your garlic to be too finely chopped or they will burn while your cauliflower is roasting. Drizzle with olive oil and sprinkle with salt and pepper. Mix around and bake in your preheated oven for 20-30 minutes. While the cauliflower is roasting, prepare your pasta.

12 oz spaghetti noodles
1 small bunch kale, large stems removed and leaves chopped
1/4 cup olive oil
Juice from 1/2 lemon

Boil your spaghetti according to package directions. Add your chopped kale the last 4 minutes of boiling. Drain and return to pan. Add the cauliflower mixture. Drizzle with the olive oil and juice from 1/2 lemon, stir.

4 tablespoons sliced almonds
1/4 cup bread crumbs
Salt to taste

In a small sauce pan toast the bread crumbs and almond slices together, stirring frequently, until lightly toasted. You will know when they are done by it smelling like toasted bread and they will turn a light golden brown.

Serve the pasta with the toasted almonds and bread crumbs on top and salt to taste. Enjoy!


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