Pasta With Roasted Cauliflower
|Head of cauliflower||1 Pound|
|Olive oil||2 Tablespoon, divided|
|Penne pasta/Other medium pasta||1⁄2 Pound|
|Red wine vinegar||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Sweet red peppers||2 , roasted, peeled and diced|
|Chopped black olives||2 Tablespoon|
|Shredded basil||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Teaspoon|
Trim cauliflower and break into florets.
In large bowl, toss cauliflower with 1 tbsp/15 mL olive oil and 1/2 tsp/2 mL salt.
Arrange in single layer on baking sheet.
Roast cauliflower in preheated 400Â°F/200Â°C oven for 25 to 30 minutes, or until cooked through and lightly browned.
Meanwhile, bring large pot of water to boil.
Add pasta and cook until tender but firm.
In small bowl, whisk together vinegar, garlic, salt and pepper.
Whisk in remaining 1 tbsp/15 mL oil.
Toss dressing with cauliflower, peppers, olives, basil and pasta.
Taste and adjust seasonings if necessary.
Serve at room temperature.