Adapted from The Lazy Gourmet
Roasting time: 20-25 minutes (or until the
vegetables are fork tender – this stage can even be prepared the day before)
Final cooking: 10 minutes
Serves: 6-8
Ingredients:
1 head of
cauliflower, cut into small florets
1 small red
onion, thinly sliced
2 large cloves
of garlic, thinly sliced
1 tbsp fresh
rosemary leaves, finely chopped
1 medium
roasted beet, peeled & cut into chunks ( roast at the same time as the
cauliflower, but separately – drizzled with oil in a foil pouch to avoid the
cauliflower from bleeding)
3+ tbsp olive
oil (enough to glisten on all the cauliflower once tossed)
Salt &
pepper
¾ lb/400g small
pasta (rotini, fusili, gemelli or baby shells)
1 cup homemade
breadcrumbs or panko crumbs sautéed in butter
1- 2 cans (14oz/398ml)
diced tomatoes, drained – reserve the juice (I prefer fire roasted)
¼ cup capers,
drained
¼ - 1 tsp
crushed red pepper flakes
glug of red wine (little or as much as you need just "wet" the pasta)
glug of red wine (little or as much as you need just "wet" the pasta)
Freshly grated
Parmesan cheese for serving
Directions:
1. Pre heat the oven to 450°F/220°C.
2. In a large bowl, toss cauliflower, onion,
rosemary and garlic with olive oil, salt & pepper. Coat well and transfer to an oven proof dish.
3. Cut a medium beet into quarters and place on a square
of tin foil. Drizzle with olive oil and
seal as a pouch. Place the packet
beside the cauliflower in the oven. Roast until fork tender (20-35 minutes) and the cauliflower is
beginning to brown.
4. Cook pasta according to directions.
5. While the
pasta is cooking, prepare your bread
crumbs. This time I made my own
croutons, so I just pulsed them in the food processor a few times until they
were coarsely chopped. Other times I
pulse bread and then heat some oil or butter in a hot skillet and one the
butter is melted or oil is hot, I add the crumbs and toss with hot butter. I continue to toss and cook until they are “toasted”. Set aside.
6. Once the
pasta is cooked al dente, drain and
return to the pot on the stove. Add the
roasted vegetables, drained tomatoes (start with one tin and only add more if
you need it.), capers, crushed red pepper flakes , Toss and cook over medium heat until everything
is heated through. If the mixture looks
too dry, add a little tomato juice and or red wine.
Taste and see if you need to add any more red pepper.
Serve in pasta bowls topped with breadcrumbs and
grated Parmesan cheese.
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