Roasted Garlic and Cauliflower Pasta Recipe

Looking for an easy Roasted Garlic and Cauliflower Pasta recipe? Learn how to make Roasted Garlic and Cauliflower Pasta using healthy ingredients.


Submitted by ladynutter

Makes 6 servings



http://www.melskitchencafe.com/2010/08/roasted-garlic-and-cauliflower-pasta.html

Recipe Ingredients for Roasted Garlic and Cauliflower Pasta

20 cloves garlic, papery skins removed, top quarter of heads cut off (on the pointy side of the garlic) and discarded
6 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
1 head cauliflower (about 1 1/2 pounds)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1 pound rotini pasta
1/4 teaspoon red pepper flakes
2 tablespoons lemon juice, from 1 lemon (2-3 tbsp)
1 tablespoon fresh parsley leaves, chopped
2 ounces shredded Parmesan cheese
1/4 cup chopped walnuts, toasted

Recipe Directions for Roasted Garlic and Cauliflower Pasta

  1. Adjust an oven rack to the middle position, place a large rimmed baking sheet on the rack, and heat the oven to 450 degrees.

  2. Cut one 12-inch sheet of foil and spread it flat on the counter. Place the garlic heads, cut-side up, in the center of the foil. Drizzle teaspoon olive oil over each head and fold up the sides of the foil to seal well. Place the foil packet directly on the oven rack (not on the preheating baking sheet) and roast until the garlic is very tender, about 40 minutes. Remove the foil packet from the oven, open the foil and set it aside to cool.

  3. While the garlic is roasting, trim the outer leaves of the cauliflower and cut the stem flush with the bottom. Cut the head from pole to pole into 8 equal wedges and then cut the cauliflower into large bite-sized pieces. Place the cauliflower in a large bowl; toss with 2 tablespoons oil, salt, pepper, and sugar.

  4. Remove the hot baking sheet from the oven. Carefully transfer the cauliflower to the baking sheet and spread into an even layer. Return the baking sheet to the oven and roast until the cauliflower is well browned and tender, 15 to 20 minutes

  5. While the cauliflower roasts, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze the cooled, roasted garlic cloves from their skins into a small bowl. Using a fork, mash the garlic to a smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil.

  6. Drain the pasta, reserving 1 cup cooking water, and return the pasta to the pot. Add the chopped cauliflower to the pasta; stir in the garlic sauce, cup cooking water, parsley, and cup cheese. Adjust the consistency of the pasta with additional cooking water and season with salt, pepper, and additional lemon juice to taste. Serve immediately, sprinkling with remaining cup cheese and toasted nuts.

Categories

Main Dish

Nutrition Facts
Serving Size 165.7g
Amount Per Serving
Calories
445
Calories from Fat
197
% Daily Value*
Total Fat
21.9g
34%
Saturated Fat
4.0g
20%
Trans Fat
0.0g
Cholesterol
64mg
21%
Sodium
567mg
24%
Potassium
361mg
10%
Total Carbohydrates
48.7g
16%
Dietary Fiber
1.7g
7%
Sugars
1.6g
Protein
15.0g
Vitamin A 3% Vitamin C 45%
Calcium 15% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
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