Tuesday, May 24, 2011

Pasta with Roasted Cauliflower and Chicken Sausage

This is one of the most requested dinners around here.  Cauliflower is kind of a tricky vegetable.  On it's own, I think it's kind of tasteless, but roasted with olive oil and garlic, it's good stuff.  Plus it's full of good things for you, so added bonus.  The recipe was originally from Cooking Light, but I've modified it a bit (mostly making it less light...).  It only takes about 20 minutes to pull together, which means it's great for a quick dinner, or if you are cooking at 10:30 in the morning because you didn't plan ahead.  

Pasta with Roasted Cauliflower and Chicken Sausage
adapted from Cooking Light


  • 1 package (4 links) chicken sausage - I've used spicy jalapeno and chicken apple, both with success
  • 3 cups small cauliflower florets - I use the entire head of cauliflower
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • garlic cloves, sliced
  • 4 cups uncooked farfalle - I use whole wheat rotini
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
  • 1/4 teaspoon freshly ground black pepper
    • 1. Preheat oven to 450°.
    • 2. Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tablespoon oil in a small roasting pan; toss. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.
    • 3. Cook pasta according to package directions; drain, reserving 2 tablespoons pasta cooking water. I just use the lid of the saucepan to help drain, which leaves a little pasta water.  Combine pasta, reserved cooking water, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.
    • Serves 4-5


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