Houston Chronicle

Pasta with Roasted Cauliflowe­r

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Roasting cauliflowe­r gives it a deep, caramelize­d flavor that makes this feel like a hearty feast without any meat. This looks beautiful with green cauliflowe­r, but you could also use white or orange.

1 large head green broccoflow­er, broken into bite-size pieces 2 tablespoon­s

extra-virgin olive oil 4 teaspoons kosher

salt, divided 1 (14-ounce) can whole

tomatoes, drained 4 cloves garlic, minced 1⁄2 teaspoon crushed

red-pepper flakes 8 ounces penne or

rigatoni pasta

1⁄3 cup grated Parmesan cheese, plus extra for topping

⁄4 cup plain bread 1 crumbs

2 tablespoon­s chopped parsley

Instructio­ns: Heat the oven to 400 degrees.

Toss the cauliflowe­r with oil and 1 teaspoon salt in a 10-inch castiron skillet or other oven-safe skillet and roast in the oven for 30 minutes, carefully stirring halfway through.

Remove skillet from oven and place over medium heat on the stove. Add the tomatoes, garlic and redpepper flakes and stir occasional­ly, breaking up the tomatoes as they soften, until most of the tomato liquid has cooked out, about 5 minutes, remove from heat.

Drop the uncooked pasta into a large saucepan and fill with enough cold water to cover the noodles by 1 inch. Stir in remaining salt and place over high heat. When the water comes to a boil, reduce heat to a simmer and stir once a minute for 5 minutes or until the pasta is al dente.

Reserve a ¼ cup of the pasta water and drain the pasta. Add the pasta to the skillet and stir in Parmesan cheese and top with bread crumbs.

Return the skillet to the oven and cook another 15-20 minutes or until the cheese is melted and the bread crumbs are golden brown. Remove and sprinkle with chopped parsley and additional Parmesan if desired. Cool for 5 minutes before serving.

Makes 4 servings Adapted from altonbrown.com

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