May 3rd, 2011
A friend brought me a cauliflower pasta dish after Uly was born, and I have been thinking about it recently. I did not have the original recipe, so I made this, which turned out super yummy!
1 head cauliflower pulled into small pieces
salt, pepper to taste
1/4 tsp. chili flakes
zest of one lemon
1/2 salad bag fresh spinach
1/2 small onion, chopped
3 T white wine vinegar
1/4 c. pine nuts
Turn oven on to 450, and bring water to a boil in a pan for the pasta. Prepare pasta to package directions.
Put the cauliflower in a roasting pan and drizzle generously with olive oil. Toss with salt and pepper. Roast in the oven at 450 until nearly toasted–about 7-10 minutes. It is good to stir around 5 minutes. Pull them out just before they are completely roasted and add in the pine nuts. Put back in the oven for 2 minutes, or until the pine nuts are toasted.
While your cauliflower is cooking, heat 1 T olive oil in a saute pan and cook onions until they have browned slightly on med-high. Add in the spinach and vinegar. Cook until fully wilted. Sprinkle with a little salt, garlic powder, and a little sugar if desired.
Toss the cauliflower and spinach mixtures into a bowl with the penne. Drizzle with olive oil and toss with pepper flakes and zest. This is good with or without parmesan.