Pasta with Roasted Cauliflower
Ingredients
The pasta
-
8
ounces
DeLallo Organic Whole Wheat Penne Pasta
-
1
small head
cauliflower
-
3
cloves
garlic
-
½
small
red onion
-
1½
cups
grape tomatoes
-
1
tablespoon
olive oil
-
to taste
salt
-
to taste
black pepper
The vinaigrette
-
3
tablespoons
fresh lemon juice
-
1
tablespoon
olive oil
-
3
tablespoons
small capers
-
1
tablespoon
pure maple syrup
-
1
teaspoon
Dijon mustard
-
pinch
crushed red pepper flakes
For serving
-
½
cup
shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F.
- Place the cauliflower, garlic, and onion on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes.
- Stir the cauliflower mixture, add the tomatoes, and roast for an additional 10 minutes.
- While the vegetables roast, boil salted water and cook the pasta until al dente, about 7-8 minutes. Drain and set aside.
- Prepare the Lemon Caper Vinaigrette by whisking together lemon juice, olive oil, capers, maple syrup, mustard, and red pepper flakes in a small bowl.
- Chop the roasted onions and garlic, then combine the pasta, roasted vegetables, and vinaigrette in a large pan. Heat until warm.
- Serve with shredded Parmesan cheese and additional salt and pepper if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
5mg
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