Cauliflower, Tomatoes, and Pepperoni Pasta
This recipe is from the January 2013 issue of Woman's Day. It's a unique pasta dish that is one of Brad's favorite recipes. This makes about 4-6 'person meals', or 2-3 nights of dinner for two of us. I didn't think this would freeze well, but it came out great when we tried it.
Notes about the recipe: I made it the first time exactly as is. Neither of us loves the tomatoes, so we sub them out and replace them with sliced onions since we love roasted onions. I put the onions on the roasting pan exactly when the recipe says to add the tomatoes. We do everything else the same. We also like to use double the pepperoni and the biggest head of cauliflower we can find.
- 1 head cauliflower
- 2 tablespoon olive oil
- 2 tablespoon kosher salt
- salt and pepper (to taste)
- 12 ounces medium shells or other short pasta
- 1 pint grape tomatoes
- 6 ounces pepperoni (thinly sliced)
- 1/2 cup Italian flat-leaf parsley (chopped)
- 1 onion (sliced into one inch pieces)
Preheat oven to 425 degrees F.
Oil a large rimmed baking sheet, toss the cauliflower, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 12 minutes.
Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.
Add the tomatoes to the cauliflower, toss to combine, and roast for 6 more minutes.
Sprinkle the sliced pepperoni over the vegetables and roast until the cauliflower is golden brown and tender, 6 to 8 minutes more.
Finally, toss the pasta with your roasted cauliflower mixture and add the parsley.