 | | Directions |
- Boil pasta according to package directions. Reserve 1 cup pasta water. Drain pasta, set aside.
- Preheat oven to 400°.
- Spread cauliflower pieces out on baking sheet.
- Sprinkle olive oil all over pieces, season with rosemary, salt and pepper. Toss cauliflower pieces to coat then spread back out on pan.
- Bake in oven 20 minutes or until tender and browned, stirring occasionally.
- Meanwhile heat 2 tablespoons olive oil in medium skillet.
- Add shallots, garlic and saute 2 minutes. Add white vinegar, honey and stir to combine.
- Add roasted cauliflower. Toss to coat all pieces. Shut off heat.
- Place cooked pasta in large bowl; pour in cauliflower with seasoning. Toss to combine. May need to add 1/2-1 cup of reserved pasta water it's to dry.
- Add slivered almonds, parsley, and grated cheese. Toss and serve warm.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: stockpot for pasta, large baking sheet, medium skillet
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 pound fusili or any curly pasta |
| - | | 1 cauliflower head, trimmed, cut into pieces |
| - | | 1/4 cup olive oil |
| - | | 2 tablespoons rosemary - fresh, chopped |
| - | | salt and pepper |
| - | | 2 tablespoons olive oil |
| - | | 1 shallot - chopped |
| - | | 2 cloves garlic - chopped |
| - | | 1/2 lemon - juiced |
| - | | 1/4 cup white wine vinegar |
| - | | 1 tablespoon honey |
| - | | 1 package slivered almonds - toasted (2 oz.) |
| - | | parsley - fresh, for garnish |
| - | | 1/2 cup parmesan cheese - fresh, grated |
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