Colorful Cauliflower Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Italian
Serves: 6
Ingredients
  • 1 head orange cauliflower
  • 1 head purple cauliflower
  • 2-3 tablespoons garlic flavored extra virgin olive oil (or olive oil with a little organic garlic powder mixed in - don't use fresh minced garlic or it will burn)
  • Sea salt and freshly ground black pepper
  • 1 pint cherry or grape tomatoes, halved
  • 2 tablespoons extra virgin olive oil (divided use)
  • 1 lb. Dalallo Organic Whole Wheat Orchiette
  • 2 tablespoons kosher salt
  • ½ package Field Roast Smoked Apple Sage Sausage (2 sausages), crumbled
  • 2-3 tablespoons chopped fresh parsley (optional)
Instructions
  1. Preheat the oven to 475 degrees. Line two rimmed baking sheets with non-stick aluminum foil. Fill a large pot with water, cover, and cook over medium-high heat until boiling.
  2. Cut the leaves and core from the cauliflower heads, and cut off the flowerettes. You should have 6-7 cups of cauliflower, depending on the size of the heads.
  3. In a large bowl, toss the cauliflower with the garlic flavored olive oil, and season with salt and pepper. Spread on one of the baking sheets and cover with another sheet of non-stick foil (with the non-stick side facing down toward the cauliflower. Put in the oven and set the timer for 10 minutes.
  4. In the same bowl, toss the halved cherry or grape tomatoes with 1 tablespoon of olive oil, season with salt and pepper, and place in the second prepared baking sheet with the tomato halves facing up. Place in the oven.
  5. When the 10 minute timer goes off, remove the foil from the baking sheet with the cauliflower, and rotate the sheet with the tomatoes. Put both back in the oven and set the timer for 10 more minutes.
  6. At this point, your pasta water should be at a rolling boil. Add the salt, and stir in the Orchiette. Stir occasionally to keep from sticking, and begin testing it around 9 minutes.
  7. Put the remaining tablespoon of olive oil in a skillet, and saute the crumbled Field Roast sausage. Saute for 3-4 minutes and set aside.
  8. When the pasta is al dente, your cauliflower and tomatoes should be ready to come out of the oven. Remove 1 cup of pasta cooking water before draining the pasta.
  9. Put the drained orchiette back in the still hot pasta pot. Add the roasted cauliflower, roasted tomatoes, and about half of the reserved cooking water. Add the sautéed sausage, and taste for seasonings. Add the optional chopped parsley.
  10. Although you could certainly embellish this with some freshly grated Parmesan cheese if you're not vegan, why not try it this dish without the "crutch" of added cheese? You might be surprised at how good a vegan pasta dish can be!
Notes
© 2017 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/colorful-cauliflower-pasta-in-30-minutes/