Ingredients
- 1 head cauliflower (about 21/2 pounds), cored and broken into small florets
- 1 head medium red onion, halved and cut into thin wedges
- 5 head garlic cloves, peeled and halved
- 1/4 cup olive oil
- 4 slice white sandwich bread
- 12 ounce cavatappi or other short pasta
- 1/4 cup grated parmesan, plus more for serving (optional)
- 1/4 cup fresh parsley, chopped
Preparation
Baking Directions:
Prep time: 10 minutes/ Total time: 30 minutes1. Preheat oven to 475°, with racks in upper and lower thirds.
Set a large pot of salted water to boil.
On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper.
Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
2.Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form.
Spread on a rimmed baking sheet.
Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
3.Cook pasta in boiling water until al dente.
Reserve 1/2 cup pasta water; drain pasta, and return to pot.
Add cauliflower mixture, Parmesan, and parsley; toss to combine.
Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta.
Serve topped with breadcrumbs and, if desired, more Parmesan.
Nutritional information: Per serving: 560 cal; 17.5 g fat (3.6 g sat fat); 18.3 g protein; 84.8 g carb; 6.6 g fiber
