Colleen A. Flour.
Calling a flower.
Yes, I’m still cooking it left, right, to and fro. It never gets old. You can quote me on that. (but technically, it does get old after a few days in the fridge and even quicker if left on the counter)
I think it’s best roasted, but really it’s good every other way as well.
Who do you call when you’re looking for a new way to cook cauliflower?
You call your friend Martha. She will know what to do! (because she has a million cookbooks, a house in the Hamptons, and her own TV show)
Martha and I go way back. I’ve been following her advice for years and years. When Martha suggested I roast cauliflower and toss it with pasta, cheese, and breadcrumbs, I was all like “ohhhhhhhhh Martha! That sounds divine.”
* conversation mildly exaggerated for emphasis**
** actually it was completely exaggerated***
*** basically I lied****
1 heart cauliflower, broken into florets
1 red onion, halved and cut into thin wedges
5 cloves garlic, peeled and halved
1/4C olive oil
1/4C panko breadcrumbs, toasted in oven
12 oz pasta (cavatappi or other)
1/4C parmesan, grated
1/4C fresh chopped parsley
Preheat oven to 475.
Bring a large pot of water to a boil. This will be for the pasta.
Toss cauliflower florets, red onion and garlic with 2-3T of olive oil. Place on baking sheet. Sprinkle with salt and pepper. Roast at 475 for 20 minutes, stirring occasionally. Cauliflower and onion should be tender and browned. Remove from oven and set aside. (Note: I threw panko on a baking sheet and toasted it for 2minutes in the hot oven after the cauliflower was done roasting)
While cauliflower is roasting, cook pasta according to package directions.
Drain pasta, reserving 1/4C liquid. Toss pasta in a bowl with cauliflower mixture, parmesan, and parsley. Add in 1/4C of pasta water. Stir to combine.
Top with breadcrumbs and additional parmesan.