Guess where I’m going tomorrow? India! I’m traveling to India for work, so as you can imagine, I did not cook this Rigatoni w/ Roasted Cauliflower & Breadcrumbs tonight for dinner. I was too busy packing and going on date night with the hubby. Instead, I made this dish a few days ago for dinner. I love cauliflower and simple pasta dishes, so this was a win-win. It’s the perfect dish to make after a busy day at work because it takes little time to prepare and tastes delicious. I’m hoping to blog a few recipes that I’ve already made while traveling and maybe even post a few pics of India. Enjoy and stay tuned!
Ingredients:
- 1 head cauliflower, cored and broken into small florets
- 1 medium yellow onion, diced
- 5 garlic cloves, minced
- Sea salt and cracker pepper, to taste
- 2 tbsp olive oil
- 1/2 cup breadcrumbs
- 1 box Rigatoni
- 1/4 cup Parmesan, plus more for serving (optional)
- 1/4 cup fresh parsley, chopped
Directions:
- Preheat oven to 475 degrees and bring a large pot of salted water to boil.
- On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil and season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
- Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley to pasta and toss. Add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and Parmesan.
*Adapted from Martha Stewart
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This is beautiful! I love the ingredients and simplicity of the dish. Have an awesome time in India!
the perfect meal
That is so exciting that you are going to India! Hope you have a blast and I look forward to any photos that you post 🙂 and this dish looks wonderful, I have never thought about putting cauliflower in pasta but it looks like a winning combo!
Awesome Meal..love to eat this !!
My kinda meal. If you’re still in India then give me a shout. We should totally catch up. 🙂