This versatile pasta recipe with Mediterranean accents was prepared by NGI instructor Barbara Rich. Barb is an avid triathlete, and this is one of her favorite quick-fuel dishes. Something a little out of the ordinary for a pasta dish . . .
Roasted Cauliflower with Almonds, Golden Raisins, and Chili
Yield: 4 servings
This is a great recipe for anytime of the year. The balance of the roasted cauliflower with the sweetness of the raisins, heat of the chili and richness of the almonds makes a great meal. This can also be made without the pasta and is a terrific side dish.
1 large head cauliflower, cut into florets
4 tablespoons olive oil, divided
1 small Spanish onion, small dice
2 cloves garlic, minced, approximately 1 tablespoon
¼ cup almonds, lightly toasted & roughly chopped
¼ cup golden raisins
Large pinch red pepper flakes
½# whole wheat penne pasta, cooked (also, reserve 1 cup of pasta cooking water)
¼ cup parsley leaves, chopped
½ cup panko bread crumbs, lightly toasted, for garnish
Salt and pepper to taste
- Heat oven to 400˚.
- Toss cauliflower florets with half the olive oil, a pinch of salt and pepper.
- Transfer cauliflower to baking tray and roast in oven until slightly tender and browned, approximately 20-25 minutes. Remove from oven and set aside.
- In a large sauté pan, heat remaining olive oil over medium heat. When oil is hot, add onion and garlic. Cook until lightly browned.
- Add almonds, raisins, and red pepper flakes. Stir to combine.
- Fold in cauliflower, cooked pasta and parsley. If the dish is a bit dry, add in some of the reserved pasta cooking water to moisten.
- Garnish each bowl with the bread crumbs.