Roasted Cauliflower with Whole Wheat Pasta

This cauliflower works with pasta as well as it does on its own as a side dish.  It’s also easy to prepare and full of flavor.

Be Fit Basics: Roasted Cauliflower with Whole Wheat Pasta

Roasted cauliflower adapted from Thanksgiving: How to Cook it Well by Sam Sifton
Yield: 4 servings

5 fresh sage leaves, roughly chopped (optional)
Zest of 1 lemon
1 tsp sugar
3 tbsp olive oil, divided
1 head cauliflower, cut into florets
A pinch of kosher salt plus ground pepper to taste
4 anchovies
2 cloves garlic, minced
1/2 cup fresh breadcrumbs
8 oz dry whole wheat pasta
1/3 cup slivered almonds (toasted, if desired)

Instructions

Preheat the oven to 400 degrees.  Combine sage (if using), zest, sugar, and 1 tbsp olive oil in a large bowl; toss in the cauliflower and season with salt and pepper.  Place on a baking sheet and cook until tender and golden, about 20-30 minutes.

Meanwhile, prepare the breadcrumbs by heating 2 tbsp olive oil in a sauté pan on medium heat.  Add in the anchovies, garlic, and breadcrumbs; cook for about 5 minutes or until the bread crumbs are golden.

After the cauliflower has been cooking for about 15-20 minutes, boil water for the pasta.  Cook the pasta according to the package instructions.  Drain the pasta.  When the cauliflower is ready, toss it with the breadcrumbs in a large bowl.  Add the cooked pasta and slivered almonds; toss to combine.

Note: You can do this with a variety of vegetables: carrots, broccoli, onions, and turnips can all be roasted. (And they can be used as simple side dishes, as well.)

Nutrition Information (Per Serving)

CALORIES: 415 calories
PROTEIN: 16 g
SODIUM: 315 mg
CARBOHYDRATE: 60 g
FIBER: 10 g
FAT: 16g
SAT FAT: 3g

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Emily Gelsomin is a Clinical Nutrition Specialist at Massachusetts General Hospital. As a registered dietitian, she counsels medical nutrition therapy on an outpatient basis and works extensively with the hospital's employee wellness program, Be Fit. She is also a freelance food writer and is currently pursuing her master's degree in Gastronomy, a multi-disciplinary food studies program that examines the holistic role of food in historical and contemporary societies, at Boston University.

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