Some combinations just never cross your mind. I love roasted cauliflower and roasted brussels sprouts. I also love pasta and cheese. Putting the two pairs together? It never crossed my mind until I saw this recipe.
It was another search for meatless main dishes that brought this one to me. The recipe was really good. The kids loved it and the little we had left at the end made for an easy side dish the next day.
It is such a simple recipe.
Getting ready to roast.
All cooked up.
Mixing it up.
Rigatoni With Roasted Cauliflower and Brussels Sprouts
Prep Time: 10m | Cook Time: 25m | Makes: 4
- 3/4 pound rigatoni or some other short pasta
- 1/2 medium head cauliflower (about 1 pound), cut into florets
- 8 ounces Brussels sprouts, trimmed and halved (quartered if large)
- 1 medium red onion, cut into 1/2-inch wedges
- 2 sprigs fresh thyme
- 4 tablespoons olive oil
- kosher salt and black pepper
- 2 ounces grated pecorino (about 1/2 cup), plus more for serving
1. Heat oven to 450° F. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
2. Meanwhile, on 2 large rimmed baking sheets, toss the cauliflower, Brussels sprouts, and onion with the thyme, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper. Roast, tossing the vegetables once and rotating the sheets halfway through, until golden brown and tender, 15 to 20 minutes.
3. Add the vegetables, pecorino, ½ cup of the reserved cooking water, and the remaining 2 tablespoons of oil to the pasta and toss to combine (add more cooking water if the pasta seems dry). Serve sprinkled with additional pecorino.
Calories 535 Fat 19g Sat Fat 5g Cholesterol 9mg Sodium 501mg Protein 19g Carbohydrate 75g Sugar 7g Fiber 7g Iron 4mg Calcium 249mg