Pasta with roasted cauliflower and cherry tomatoes
Hospital
Tuscon Medical Center
Cook time
25 minutes
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
5 small heads of cauliflower, washed and cut into florets
25 cloves of garlic, minced
10 tablespoons olive oil
7 1/2 cups heirloom cherry or grape tomatoes, sliced in half if large
1 1/4 cups white wine
5 tablespoons chopped Italian parsley
10 tablespoons grated Pecorino Romano
40 ounces pasta of choice
7 1/2 teaspoons salt
Cracked pepper to taste
25 cloves of garlic, minced
10 tablespoons olive oil
7 1/2 cups heirloom cherry or grape tomatoes, sliced in half if large
1 1/4 cups white wine
5 tablespoons chopped Italian parsley
10 tablespoons grated Pecorino Romano
40 ounces pasta of choice
7 1/2 teaspoons salt
Cracked pepper to taste
preparation
Instructions
1. Preheat oven to 450°F.
2. On a sprayed sheet pan, arrange cauliflower in one layer. Drizzle half of the olive oil over the top and season with 1/2 teaspoon of salt. Roast for 15 to 17 minutes, until tops are blackened.
3. Meanwhile, boil water with 1 teaspoon of salt and add pasta. Cook to al dente. Drain and set aside.
4. In a large skillet, add the remaining oil and heat to medium. Add tomatoes and sauté for 5 to 6 minutes. Add garlic and sauté for 1 more minute. Add wine to deglaze the pan and stir for 1 more minute. Lower the heat. Stir in the roasted cauliflower and toss to coat.
5. Add pasta and stir until the pasta is hot. Turn off the heat. Stir in parsley, cheese, and black pepper.
2. On a sprayed sheet pan, arrange cauliflower in one layer. Drizzle half of the olive oil over the top and season with 1/2 teaspoon of salt. Roast for 15 to 17 minutes, until tops are blackened.
3. Meanwhile, boil water with 1 teaspoon of salt and add pasta. Cook to al dente. Drain and set aside.
4. In a large skillet, add the remaining oil and heat to medium. Add tomatoes and sauté for 5 to 6 minutes. Add garlic and sauté for 1 more minute. Add wine to deglaze the pan and stir for 1 more minute. Lower the heat. Stir in the roasted cauliflower and toss to coat.
5. Add pasta and stir until the pasta is hot. Turn off the heat. Stir in parsley, cheese, and black pepper.
