Wednesday, August 19, 2009

Roasted Cauliflower and Penne

Roasted Cauliflower with Penne
adapted from Everyday with Rachael Ray

1 lb penne pasta
1 jar of your favorite spaghetti sauce or homemade sauce
3 tablespoons extra-virgin olive oil (EVOO)
1 head cauliflower (about 2 pounds), stemmed and chopped
¾ cup grated Pecorino Romano cheese (a few handfuls)
Freshly ground pepper
Season salt

Preheat oven to 400 degrees. Bring a large pot of water to a boil over the stove top. Add the penne to the water and cook for 10 to 12 minutes. Meanwhile coat the cauliflower pieces in EVOO and season with salt and pepper. Place on a baking pan in a single layer and roast in the oven for 15 to 20 minutes or until edges start turning brown. When the penne is done cooking drain the water and toss with spaghetti sauce and cheese. Place in a 9 inch baking dish. Top with roasted cauliflower and place in oven for 5 minutes. Remove and let cool for a few minutes before serving.

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