Pasta with Walnuts and Roasted Cauliflower
This is a great recipe to be used as a side dish or as a main dish. Serve with a side salad or sauteed greens.
Ingredients:
10 ounces pasta
Florets from 1/2 head cauliflower (about 4 cups)
2 tablespoons extra virgin olive oil
5 cloves garlic, sliced
1/2 teaspoon fine sea salt, plus more to taste
1/3 cup toasted walnuts, chopped
1/3 cup grated Parmesan cheese
Freshly ground black pepper
Directions:
Heat oven to 425 degrees. Bring a large pot of lightly salted water to a boil and cook pasta until tender, about 10 minutes for dried or 3 minutes for fresh.
Meanwhile, break any large florets into smaller pieces and place florets on a baking sheet. Drizzle with 1 tablespoon of the oil, sprinkle with garlic and 1/2 teaspoon salt and toss. Roast, stirring occasionally, until florets and garlic are lightly browned, about 15 minutes.
Drain pasta, reserving 1/2 cup of cooking water. Toss pasta with roasted cauliflower and garlic, walnuts and remaining 1 tablespoon oil. Stir in Parmesan, if desired, and a little of the reserved cooking water. Serve sprinkled with black pepper. Serves 2-3 as a main course, 4-6 as a side dish.