Roasted Garlicky Cauliflower Pasta
Preheat oven to 400 degrees. Cut a head of cauliflower into small, bite sized pieces and toss in a bowl with olive oil and a teaspoon of kosher salt. Spread evenly on baking sheet and cook until golden brown (I like to roast vegetables until a dark brown...do you?) and remove from oven.
Cook whole wheat pasta, al dente...spaghetti, penne, anything will work!
Toss cauliflower into pasta with the juice of a whole lemon, 4 tablespoons of fresh thyme, chopped, 3 large garlic cloves, minced, a pinch of kosher salt, pepper and 3 ounces of freshly grated parmesan cheese.
I think the combination of cauliflower perfectly caramelized by the olive oil and salt, lemon juice and fresh thyme took this pasta dish to a level separate from your typical weekday pasta night, but was just as simple.
Serve with a fruit salad or vegetable salad. We served with this honeydew melon to offset the saltier-flavor of the pasta. We found a honeydew melon so ripe, it was like eating candy. Perfection!
How was your weekend? Ours was full of leisurely family coffee dates, lots of yard work, exercise, wine and relaxation. My weekend also included some work replicating a Macaroon Brownie that I had at Asheville's Chocolate Lounge (successfully!), which I'll share later this week. We also had to miss a party held for my Sister-in-Law and future Brother-in-Law (boohoo, we hate missing parties!) as we prepared for our Labor Day Travels. Did you do anything fun this weekend? I would love to know. Have a wonderful week!