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
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.