Cauliflower Speaks!

Maybe I am spending way too much time with food but sometimes I think about what food would say if it could talk. What would cauliflower say to you? I think it would say, “Hey! What’s up with you always buying broccoli and never choosing me? I am also a cruciferous vegetable and have lots of good stuff going for me, like the indoles that fight cancer cells. And don’t let my color (or lack thereof) fool you—I am loaded with nutrition. In fact, eating just 3 of my florets provide you with almost 70% of your daily requirement of Vitamin C! I am easier to cut than broccoli and really tasty!”

Okay, it is official…I AM spending too much time in the produce section!

This recipe is from my Weekly Meal Plan—an organized plan delivered to your inbox every week that includes 4 healthy recipes, a detailed shopping list and coupons to New Leaf Community Markets. You can try it FREE for a month (what do you have to lose?) by clicking here.

Roasted Cauliflower Chiocciole (Pasta)
Serves 4-6
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Roasting cauliflower makes it sweet and delicious!

12 ounces rice or whole grain pasta (little shapes are best, like chiocciole), cooked according to package directions**

1 large head cauliflower, cut into small florets
Olive oil and salt and pepper
1 Tablespoon olive oil
1 medium red onion, chopped
5 garlic cloves, minced
pinch red pepper flakes
2 Tablespoons capers
1 15-oz can white beans, drained
1/2 cup fresh parsley, chopped
salt and pepper to taste

Preheat oven to 475 degrees. On a rimmed baking sheet, toss cauliflower with a drizzle of olive oil and sprinkle with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, stirring occasionally.

**Meanwhile, put pasta on to cook as directed. In a large skillet, heat oil and sauté onion, garlic, red pepper flakes and capers for 3-5 minutes, until onion is getting clear. Add white beans and parsley and simmer on low heat.

When pasta is cooked, reserve 1/2 cup pasta water; drain pasta and return to pot. Add roasted cauliflower, bean/parsley mixture and 1/4 cup of the reserved water and toss to combine. If desired, toss pasta with remaining cooking liquid to add more moisture. Season with salt and pepper and serve.

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