Sunday, January 22, 2012

Pasta with Roasted Cauliflower

1 cup raisins
1 cup white wine
1 head cauliflower, trimmed and cut into florets
2-3 TBS olive oil
black pepper
1/4 cup pine nuts or chopped walnuts
4 smashed cloves of garlic
Dried Parsley (or fresh)
8-12 oz pasta (GF if you use GF pasta)
Parmesan Reggiano (optional)

Preheat oven to 400*F

Soak raisins in wine for about 15 minutes.

Place cauliflower in a 3 quart glass baking dish, toss with oil, raisins, wine and garlic (you can add the nuts in at this point, I however was making it for someone who is nut free so added the nuts after).

Bake 40-45 minutes or until tender, checking fluid level about 20 minutes in.

Boil pasta, toss with cauliflower and parsley

Enjoy, and that my friends you will. SO light and good, but layers of flavor! My omni ate it the next day (for the first time) and thought it was still spectacular. 

No comments:

Post a Comment