Ingredients and Weight:
- 1 pound dry pasta (such as penne, rigatoni, or fusilli)
- 1 head cauliflower, cut into florets (about 2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and pepper on a large baking sheet.
- Roast cauliflower for 20-25 minutes, or until tender and slightly browned.
- While the cauliflower roasts, cook pasta according to package directions.
- Drain pasta and return it to the pot.
- Add roasted cauliflower, Parmesan cheese, and parsley to the pasta.
- Stir to combine and serve immediately.
Nutritional Information:
Per serving (1 cup):
- Calories: 300
- Fat: 10g
- Carbohydrates: 45g
- Protein: 15g
Characteristics:
- Creamy and savory
- Roasted cauliflower adds a nutty flavor and texture
- Parmesan cheese provides a rich and salty taste
- Parsley adds freshness and a pop of color
User Comments:
- "This pasta dish is so delicious and easy to make. The roasted cauliflower adds a great flavor and texture." - Sarah
- "I love the creamy sauce and the crunchiness of the cauliflower. It's a perfect dish for a quick and satisfying meal." - John
- "This pasta dish is a great way to get your veggies in. The cauliflower is roasted to perfection and the Parmesan cheese adds a nice touch." - Emily
Special Precautions and Tips:
- Use fresh, firm cauliflower for the best results.
- If you don't have fresh parsley, you can use dried parsley instead.
- Add more Parmesan cheese to taste if desired.
- This dish can be reheated in the microwave or on the stovetop.
