I promise, you won't miss the meat on this one! Of course, if meat is a must-have for you, I would recommend crisping up some pancetta to add in with the cauliflower at the end. But I say this is enough!
Whole Wheat Pasta with Roasted Cauliflower
Serves: 1 Time: 20 minutes Difficulty: In the middle if you're a new OneIfByFoodie
- 1 c. of cauliflower florets
- 1 serving of whole wheat spaghetti
- pinch red pepper flakes
- 1 garlic clove, minced
- 1 tsp. capers, chopped
- 1 tsp. grainy mustard
- 1/2 T. butter
- handful of parsley, chopped
- salt, pepper, olive oil
Heat the oven to broil and bring a large pot of water to a boil.
Drizzle the cauliflower with olive oil and season with salt and pepper and scatter it on a baking sheet. Place in the oven for 10-12 minutes.
Once the water is boiling, salt the water liberally and add the pasta. Cook it one minute shy of package instructions.
When both the pasta and cauliflower are almost done, heat a small amount of olive oil in a pan. Add the capers, red pepper and garlic and stir for one minute. Add the butter and let it bubble and start to brown.
Drain the pasta, reserving at least a ladle of the cooking water. Remove the cauliflower from the oven.
As the butter continues to brown, whisk in the mustard. Add the pasta to the pan along with some of the reserved cooking liquid and toss to coat. Stir in the parsley and cauliflower and serve.