Friday, February 6, 2015

Lemon Garlic Cauliflower Pasta

GRAIN: 3/4 lb. cooked small pasta (like casarecce or gemelli)
VEGETABLE: roasted cauliflower (1 head) + 1 tbsp. olive oil + 1/4 tsp. salt + black pepper, to taste
BEAN: 1 cup frozen peas
SAUCE: warm lemon garlic vinaigrette (recipe below)
HEALTHY FAT: 1/3 toasted almonds, chopped

I'm posting this recipe again--a variation--because Peter keeps requesting it. Our food preferences don't always collide (mine being a little too light for him), but they meet perfectly in this dish. The pasta, nuts, and lemon garlic vinaigrette are heavy enough for Peter and the veggies and peas make it healthy and balanced enough for me.

Lemon Garlic Cauliflower Pasta:

Prepare pasta:
Boil pasta according to package directions.

Roast cauliflower:
Preheat oven to 425 and line baking sheet with parchment paper. Cut cauliflower in half down the middle. You can then remove the florets with your hand. Cut especially big pieces into smaller florets. On prepared baking sheet, toss cauliflower with 1 tablespoon olive oil. 1/4 tsp. salt, and freshly ground black pepper. Roast for 20 minutes, flipping halfway through.

Toast nuts:
Meanwhile, toast nuts. Place on baking sheet and toast in oven for 10 minutes. When cool, slice into pieces.

Make vinaigrette by whisking the following ingredients:
1/3 cup fresh lemon juice (juice from 2 lemons)
2 garlic cloves (minced)
1/2 tsp. sea salt
black pepper (to taste)
1.5 tsp. agave nectar (or sugar/your preferred sweetener)
1/2 tsp. Dijon mustard
1/4 cup olive oil

Put it all together:
When pasta is cooked, add back to the pot and toss with cauliflower, peas, almonds, and lemon garlic vinaigrette.

Yield: 4 servings

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