Mediterranean Roasted Cauliflower, Tomato Sauce and Olives with Pasta
I roasted cauliflower with 1 each sliced yellow and red onions, which came out delicious with the nice caramelization. The tomato sauce was so flavorful, olives added some depth. I used parmesan cheese, and it enhanced the overall flavor.
about 1/2 head cauliflower
or other vegetable oil
or to taste
1 can, chopped with juice
freshly chopped, or 1/2 teaspoon dried
salt and black pepper
freshly ground, to taste
pitted and cut in half lengthwise
or other pasta, prefer whole wheat
crumbled, or ricotta salata, or grated parmesan
Preheat oven to 400℉ (200℃).
Bring a large pot of salted water to a boil and add the cauliflower. Cook for 2 minutes and transfer to a bowl of ice water to stop cooking. Drain and blot dry.
Cover the pot, reserve the water to cook the pasta later.
Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt.
Place on a baking sheet, roast 30 minutes, stirring twice, until tender and lightly browned. Remove from the oven and set aside.
Meanwhile, in a wide, nonstick skillet or a 3-quart saucepan, heat the remaining oil over medium heat and stir in the garlic and cayenne pepper.
Cook, stirring, until fragrant, about 1 to 2 minutes. Stir in the tomatoes, sugar, thyme, and salt, and bring to a simmer.
Simmer over medium-low heat, stirring often, until thick, 18 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more.
Season with salt and black pepper if desired. Return the water to a boil.
Stir in the pasta and cook until the pasta is al dente, usually about 10 to 11 minutes.
Drain and toss with the cauliflower-tomato mixture until evenly coated.
Sprinkle the cheese over the top. Serve warm.