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

Ingredients:

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
5 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

Comments

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann. Simple recipes, awkward jokes, toddler antics and kitchen fiascos. But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks. I, like a classic control freak, tend to keep things to myself. Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help. See? See? But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia). My reaction was typical. This happens to other people. Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins. It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better. I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin. Let cool, cut open, discard seeds and shred with a fork. Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash. This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken. After research, I decided to take aspects of recipes from Ina Garten , the Pioneer Woman , and good old Joy of Cooking . The first step of making roast chicken is by far the hardest. You have to remove the neck and innards and rinse the raw bird. Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil. After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...

at home with ann

Search This Blog