Cauliflower, Tomatoes, And Pepperoni PastaCourse: Recipe
This recipe is from the January 2013 issue of Woman’s Day; It’s a unique pasta dish that is one of Brad’s favorite recipes. This makes about 4-6 ‘person meals’, or 2-3 nights of dinner for two of us. I didn’t think this would freeze well, but we tried it once and it came out great.
Notes about the recipe:
• I made it the first time exactly as is. Neither of us loved the tomatoes so we sub them out and replace with sliced onions since we love roasted onion. I put the onions on the roasting pan exactly when the recipe says to add the tomatoes. We do everything else the same. I would imagine it might be very good with the tomatoes and onions.
• We use double the pepperoni and the biggest head of cauliflower I can find.
1 head cauliflower
2 TBS olive oil kosher salt
Salt and Pepper
12 oz medium shells or other short pasta
6 oz pepperoni, thinly sliced
chopped fresh flat-leaf parsley
1 large onion, sliced into one inch pieces
- Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the cauliflower, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 12 minutes.
- Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.
- Add 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 cauliflower mixture and parsley.
Total Cost of Meal
- • $0.80 12 oz pasta
• $2 7 oz bag of pepperoni
• $2.50 Head of cauliflower
• $1 1 large onion