Martha Stewart Living Radio: The Radio Blog

Meatless Monday: Pasta with Roasted Cauliflower, Pine Nuts, Sundried Tomatoes and Parmesan

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Ingredients gathered for pasta with roasted cauliflower.

1 Ingredients gathered for pasta with roasted cauliflower.

Roasted cauliflower; 6 cups raw cooks down to 4 cups.

2 Roasted cauliflower; 6 cups raw cooks down to 4 cups.

Pasta with Roasted Cauliflower, Pine Nuts, Sundried Tomatoes & Parmesan

3 Pasta with Roasted Cauliflower, Pine Nuts, Sundried Tomatoes & Parmesan

This is a classic combo and with good reason. Plump sundried tomatoes, sweet raisins, and luscious pine nuts all work well against a back drop of roasted cauliflower and Parmesan cheese. And if you aren't a fan of cauliflower, I guarantee once you've tried it roasted, you'll sing a different tune. Don't be alarmed by the amount -- 6 cups shrinks to 4, once roasted.

Pasta with Roasted Cauliflower, Pine Nuts, Sundried Tomatoes and Parmesan
Serves 4

Ingredients
1 head cauliflower (1 1/2 pounds), cut into large florets (6 cups)
2 large garlic cloves, skin on
6 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
8 ounces pasta such as perciatelli, linguine, or spaghetti
3 tablespoons pine nuts
3/4 cup plump sundried tomatoes, thinly sliced
1/2 cup raisins
1 cup Parmesan cheese
1/2 cup panko breadcrumbs

1. Preheat the oven to 425 degrees. In a medium-size roasting pan, combine cauliflower, garlic, 3 tablespoons oil, and 1/4 cup water; toss to coat. Sprinkle with coarse salt. Roast, tossing ingredients twice, until the cauliflower is browned in spots and both the cauliflower and garlic are tender, about 30 minutes. Remove. Peel the garlic and mash to a paste.

2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Remove 1 1/2 cups of water and drain the pasta.

3. In a large skillet, heat the remaining 3 tablespoons of oil over medium-low. Add the pine nuts and cook, tossing 1 minute. Add the cauliflower, mashed garlic, sundried tomatoes, raisins, pasta, and reserved pasta water; cook, tossing until piping hot. Add the Parmesan and breadcrumbs, season with salt and pepper, toss and serve.

Comments (8)

  • looks fabulous! will try tonie, I love your blog and radio program. thank you, Sandy

  • Looks great! Always looking for new ways to use cauliflower. I get it a lot in my CSA produce box.

  • What do you do with the garlic after it is mashed to a paste?

  • What do you do with the garlic paste?

  • Author Comment:

    @Nicole-good catch, I just fixed it, it goes in with the cauliflower.
    @Courtney and Bethy-thanks so much-enjoy!

  • Thanks! Can't wait to make it!

  • Just made this tonight. It is terrific. Very very good!

  • Made this recipe last night. It looks like nothing special but when the cheese and panko combine and provide some stickiness to the pasta, the result is absolutely delicious. Adding it to my mainstays!

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