Roasted Cauliflower, Tomatoes, and Pepperoni Pasta

Name: Roasted Cauliflower, Tomatoes, and Pepperoni Pasta
Prep time: 10 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 small head cauliflower (about 1u00bd pounds), cored and sliced u00bc inch thick; 2 Tablespoons olive oil; u00bd teaspoon kosher salt; u00bc teaspoon pepper; 12 ounces pasta; 1 pint grape or cherry tomatoes, cut in half; 3 ounces pepperoni, very thinly sliced; u00bd cup flat-leaf parsley, chopped; 1 Tablespoons butter; Parmesan cheese, for serving

By Leslie Blythe Italian, Pasta Boiling, Roasting

January 31, 2015

Cauliflower seems to have made a come back. Try this Roasted Cauliflower, Tomatoes, and Pepperoni Pasta. I love roasted cauliflower. I have many cauliflower recipes on this blog. You can use short pasta, such as penne or fusilli for this recipe, though I was told by my Italian opera singer friend that short pasta is for peasants!

Prep: 10 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

1 small head cauliflower (about 1½ pounds), cored and sliced ¼ inch thick

2 Tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon pepper

12 ounces pasta

1 pint grape or cherry tomatoes, cut in half

3 ounces pepperoni, very thinly sliced

½ cup flat-leaf parsley, chopped

1 Tablespoons butter

Parmesan cheese, for serving

Directions

1Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the cauliflower, oil, salt, and pepper. Roast for 12 minutes.

2Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.

3Add the tomatoes to the cauliflower, toss to combine, and roast for 6 minutes more. Scatter the pepperoni over the vegetables and roast until the cauliflower is golden brown and tender, 6 to 8 minutes more. Toss the pasta with the butter, cauliflower mixture and parsley. Serve with parmesan cheese.

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