Spaghetti with Pan Roasted Cauliflower, Pine Nuts and Garlic

By • November 19, 2009 • 0 Comments



Author Notes: Broccoli is great with pasta, so why not cauliflower? this is a dish I've been eating a lot of lately as the cauliflower has been beautiful.sweet enough

Serves 4

  • 1 large head cauliflower, florets removed and cut into bite size pieces
  • 3 cloves garlic, smashed and cut in half
  • 1/3 cup olive oil
  • 1/2 cup lightly toasted bread crumbs (optional)
  • 1/3 cup lightly toasted pine nuts
  • 2 teaspoons red pepper flakes
  • fresh parmesan cheese for grating (about 1/3 of a cup)
  • 1 pound dry spaghetti
  • salt and pepper
  1. Fill a large pot with water, salt well, and bring to a boil.
  2. In the meantime, place the olive oil, garlic, pepper flakes and cauliflower and a large saute pan over medium high heat. Cook for a few minutes, making sure the garlic does not burn. Salt and pepper the cauliflower to taste, lower the heat and cook, stirring occasionally, for about 10-15 minutes. The cauliflower should start to brown and soften. add the pine nuts and remove from heat.
  3. When the pasta water comes to a full boil, add the spaghetti and cook according to the package instructions. Drain pasta and put it directly in the cauliflower pan. Toss gently and place in a warm serving bowl. Sprinkle the top with the bread crumbs and cheese.
From Our Friends
powered by ZergNet

Tags: farmers market, leftovers, seasonal, simple, Vegetarian

Comments (0) Questions (0)

Default-small
Default-small