|This dish was so rich due to the roasted veggies. |
You could even eat without the pasta if you wanted to. It stood on it's own.
I love cooking shows. They are sort of an obsession with me. I watch the Food Netwrok like many people watch FOXNews or CNN. It's always on in the background when I am home. I also watch the Cooking Channel, Martha on the Hallmark Channel and Buddy Valastro On TLC. He is quite the gem that Buddy. Owner and operator of Carlos Bakery in Hoboken, New Jersey
People have watched his family drama on the Cake Boss
. Last year he added a new show for the network, The Kitchen Boss.
His recipes are fairly simple and always good. He's Italian...the man knows his pasta!
When I was putting together a list of meatless dishes I wanted to try this Lent, this roasted cauliflower dish was right at the top of that list. Cauliflower is in season right now which makes the price point just right. I absolutely love the flavor of roasted veggies. LOVE them! The cherry tomatoes pop and spill that gorgeous flavor all over and the shallots sweeten in the high heat. Add that to the outrageously good homemade breadcrumbs and my word we have ourselves a little slice of roasted heaven.
So get that oven going people. Badda Bing, Badda Boom! Roast away and enjoy some delicious veggie love.
This weeks recipe is being shared with What's Cooking Wednesday @ Tales from the Fairy Blogmother, The King's Court IV, This Chic Cooks, Recipes I Want to Try @ At Home with Haley, Full Plate @ Miz Helen's Country Cottage, Friday Flair @ Whipperberry, Food on Friday's @ Anne Kroeker, Simply Delish Saturday @ KB and Whitsnakes Home, Cooking Thursday @ A Diary of a Stay at Home Mom, GCC Recipe swap @ The Grocery Cart Challenge, and Fusion Friday @ Jennifer Cooks. Head on over to their blogs and check out other fabulous recipes.
|So sorry for the yellow tome of the picture. It was late at night in poor lighting. |
The dish was spectacular though.
Pasta w/ Roasted Cauliflower & Tomatoes:
1 head cauliflower, broken into florets
8 cloves of garlic, peeled and sliced lengthwise into thick slices
2 pint cherry tomatoes
3 large shallots, sliced into wedges
1/2 cup extra virgin olive oil
8 ounces baby arugula or spinach
12 ounces Bow Tie pasta
1 1/2 cup Parmesan cheese
1/2 cup Buddy's Master Breadcrumbs, or plain breadcrumbs
1/2 tablespoon extra virgin olive oil
Preheat oven to 425 degrees.
Bring a large pot of salted water to boil.
On a baking sheet, toss cauliflower, tomatoes, shallot, and garlic with 2-4 tablespoons oil; season with salt and pepper. Toss with breadcrumbs, generously. Put baking sheet in the oven and roast until cauliflower is lightly browned and tender, and the tomatoes start to pop, about 45 minutes. Toss occasionally.
Cook the pasta in boiling water until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted vegetables, arugula, cheese, and enough pasta water to make a sauce to coat the pasta. Season to taste with salt and pepper.
Transfer pasta to a large serving bowl and top with toasted breadcrumbs.
1 pound loaf rustic Italian bread such as Pugliese (I used sourdough)
1 cup finely grated pecorino cheese
4 garlic cloves put through a garlic press
3 tablespoons dried Italian herbs
3 tablespoons dried parsley flakes**
1/2 tablespoon fine sea salt
The day before you plan to make breadcrumbs: Slice the bread into ½ inch slices. Place slices on cake racks to dry overnight.
In batches, crumble or tear bread slices into the bowl of a food processor fitted with the steel blade. Pulse the bread multiple times until the crumbs are about the size of a dime.
Add the cheese, garlic, herbs and salt and continue to pulse until the breadcrumbs become fine. Store what you are not using in your refrigerator for 3-4 days or in your freezer up to 3 months.
I make a triple batch and use them in all kinds of recipes. They make a simple meal when tossed with some buttered spaghetti noodles. Yummo!
**Note: I like to use Penzey’s for the best quality dried herbs, and their parsley is a deep, beautiful green.
Labels: In the Kitchen